avec salsa de tomates, crème sure et fromage
Ingrédients : Bœuf haché • Tomate Roma • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Monterey Jack (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, enzymes microbiennes, culture bactérienne, chlorure de calcium, cellulose, natamycine) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Lime • Épinards • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Ail • Oignon vert.
Allergens
Tags
Bœuf haché
250 g
Assaisonnement mexicain
16 g
Base de sauce tomate
2 tbsp
Gousses d'ail
2 unit(s)
Tortillas de farine
6 unit(s)
Monterey Jack, râpé
1 cup
Lime
1 unit(s)
Bébés épinards
56 g
Tomato
2 unit(s)
Crème sure
86 mL
Oignons verts
2 unit(s)
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
1.75 tsp
- Before starting, wash and dry all produce.
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Cut tomatoes into 1/4-inch pieces.
- Thinly slice green onions, keeping whites and greens separate.
- Heat a large non-stick pan over medium-high.
- When hot, add beef and green onion whites to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add garlic, Mexican Seasoning, tomato sauce base, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) sugar. Cook for 1-2 min, stirring often, until warmed through.
- Meanwhile, to a small bowl, add tomatoes, half the lime zest, half the lime juice, remaining green onions and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your salsa!)
- To a large bowl, add remaining lime zest, remaining lime juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. (NOTE: This is your dressing!)
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- To the large bowl with dressing, add spinach. Toss to combine.
- Divide tortillas between plates. Spread sour cream onto tortillas, then top with cheese, beef filling and salsa.
- Serve spinach salad on the side.
980
kcal
Calories
55
g
Fat
25
g
Saturated Fat
73
g
Carbohydrate
17
g
Sugar
7
g
Dietary Fiber
52
g
Protein
155
mg
Cholesterol
1680
mg
Sodium
1.5
g
Trans Fat
1300
mg
Potassium
700
mg
Calcium
8
mg
Iron
