Carb Smart Fajita Beef Salad

Carb Smart Fajita Beef Salad

Name: Carb Smart Fajita Beef Salad with Lime Crema
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Beef; 2 tbsp Mexican Seasoning; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Red Onion; 2 unit(s) Garlic, cloves; 113 g Red Cabbage, shredded; 113 g Baby Spinach; 1 unit(s) Greek Yogurt; 1 unit(s) Lime; ½ tsp Salt*; 1 tsp Sugar*; 2.5 tbsp Oil*; ¼ tsp Pepper*

with Lime Crema

Save up to $140 today!

Easy, quick and packed with flavour, this dish delivers the fiesta without any fuss! Bell peppers and red onions pair beautifully with tender beef to create a fajita bowl that comes together with smoky Mexican-style seasoning.

Tags:

Carb Smart

Allergens:

Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

2 unit(s)

Garlic, cloves

113 g

Red Cabbage, shredded

113 g

Baby Spinach

1 unit(s)

Greek Yogurt

(Contains Milk)

1 unit(s)

Lime

Not included in your delivery

½ tsp

Salt*

1 tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Pepper*

Nutrition Values

Calories570 kcal

Fat37 g

Saturated Fat10 g

Carbohydrate28 g

Sugar13 g

Dietary Fiber7 g

Protein34 g

Cholesterol80 mg

Sodium1250 mg

Trans Fat0.5 g

Potassium1250 mg

Calcium200 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Non-Stick Pan

•Medium Bowl

•Measuring Spoons

•Small Bowl

•Large Bowl

Instructions

Core, then cut peppers into 1/4-inch slices.
Peel, then cut onion into 1/4-inch slices.
Peel, then mince or grate garlic.
Zest, then juice lime.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard excess fat. Add garlic and half the Mexican Seasoning and cook, stirring often, until fragrant, 1min. Season with salt and pepper.
Transfer beef to medium bowl. Set aside.

Meanwhile, add yogurt, lime zest and 2 tbsp (4 tbsp) water in a small bowl. Season with salt and pepper, then stir to combine.

Reheat the same pan (from step 2) over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining Mexican Seasoning. Season with salt and pepper, then cook, stirring often, until veggies are slightly softened, 2-3 min.

Meanwhile, combine lime juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
Add cabbage and baby spinach. Season with salt and pepper, then toss to combine.

Divide salad between plates.
Top with veggies, then beef.
Drizzle lime crema over top.