avec cheddar et crème sure
Ingrédients: Pomme de terre Russet • Mélange de bœuf et de porc hachés (bœuf, porc) • Patates douces • Poivron • 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) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Mélange d’épices à enchilada (sulfites) (épices, sucre (sucre, maltodextrine), sel, poudre d'ail, poudre de tomate, poudre de paprika, acide citrique, huile de canola, oléorésine de paprika, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.
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Mélange de bœuf et de porc hachés
250 g
Pomme de terre Russet
2 unit(s)
Patate douce
1 unit(s)
Poivron
1 unit(s)
Green Onion
1 unit(s)
Cheddar, râpé
0.5 cup
Mélange d'épices à enchilada
8 g
Sel d’ail
4 g
Concentré de bouillon de bœuf
1 unit(s)
Crème sure
86 mL
Huile*
1.5 tbsp
Sel*
0.06 tsp
Poivre*
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
