with Cheddar and Sour Cream
Ingredients: Russet potato • Ground beef and pork mix (beef, pork) • Sweet potato • Sweet bell pepper • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Allergens
Tags
Ground Beef and Pork Mix
250 g
Russet Potato
2 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Enchilada Spice Blend
8 g
Garlic Salt
4 g
Beef Broth Concentrate
1 unit(s)
Sour Cream
86 mL
Oil*
1.5 tbsp
Salt*
0.06 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from russet potatoes and cut into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add russet and sweet potatoes, half the Enchilada Spice Blend and 1 tbsp oil. Season with pepper and half the garlic salt, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast potatoes in the middle of the oven for 26-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- To a small bowl, add sour cream. Season with salt and pepper, then stir to combine.
- Once potatoes have been flipped, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and beef and pork mix.
- Cook for 4-6 min, breaking up meat into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat, then add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water. Season with pepper. Cook for 1 min, until fragrant. Remove from heat.
- Sprinkle cheese over meat-pepper mixture. Cover for 3-4 min, until cheese melts.
- Divide roasted potatoes between plates. Top with meat mixture.
- Dollop sour cream over top and sprinkle with green onions.
- While cheese melts in step 5, heat a medium non-stick pan over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 (4) eggs. Season with salt and pepper.
- Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: The yolks will still be runny. If preferred, pan-fry with 1 tbsp oil instead of butter.)
840
kcal
Calories
45
g
Fat
19
g
Saturated Fat
72
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
40
g
Protein
120
mg
Cholesterol
1430
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
