Express
One-Pan Southwest-Style Pork Salad
with bacon and guacamole dressing
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- GLUTEN-SMART
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 1 Romaine Heart
- 1 Roma Tomato
- 2 oz. Pico de Gallo Guacamole
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1 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Pepitas
- ½ oz. Crumbled Bacon
- 0.28 oz. Lemon Juice
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdQBV3G
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Calories600
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Carbohydrates11g
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Net Carbs5g
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Fat48g
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Protein38g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Toast the Pepitas
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pepitas and a pinch of salt to hot pan. Stir occasionally until toasted, 2-3 minutes.Transfer pepitas to a plate. Set aside.Keep pan over medium heat; no need to wipe clean. -
2 Cook the Pork
Add 1 tsp. olive oil, ground pork, taco seasoning, and 1/4 tsp. salt to hot pan.
Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Remove from burner.While pork cooks, continue recipe. -
3 Crisp Bacon, Prepare Ingredients, and Make Guacamole Dressing
Line a plate with a paper towel.
Spread bacon on towel-lined plate and microwave until crisp, 1-2 minutes.While bacon crisps, hold romaine heart at root end and chop coarsely. Core tomato and cut into 1/2" dice.In a mixing bowl, combine guacamole, lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. -
4 Finish the Dish
In another mixing bowl, combine romaine, tomatoes, pork, and guacamole dressing. Toss until combined.
Plate dish as pictured on front of card, garnishing salad with cheese, toasted pepitas, and crispy bacon. Bon appétit!
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