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Chipotle Beef Taco Salad
with Lime Pepitas, Corn & Guacamole Dressing
25 MIN
2 Servings
From the Test Kitchen
Pepitas (or pumpkin seeds) are beloved in Mexican cuisine for their satisfying crunch and rich, nutty flavor, which shines here when briefly toasted in the pan, then tossed in a mixture of garlic and lime zest—the perfect garnish for our bright, zesty beef taco salad.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories570 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Thinly Sliced Beef
- 1 Romaine Lettuce Heart
- 2 ears Of Corn
- 1 clove Garlic
- 1 Lime
- 2 oz Monterey Jack Cheese
-
2 tsps Chipotle Chile Paste
-
¼ cup Guacamole
- 2 Tbsps Raw Pepitas
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Remove any husks and silks from the corn; cut the kernels off the cobs. Grate the cheese on the large side of a box grater. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a large bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a separate bowl, combine the lime zest and as much of the garlic paste as you’d like.
2
Make the lime pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to the bowl of prepared garlic and lime zest; stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.
3
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Transfer to a plate and set aside to cool. Wipe out the pan.
4
Cook the corn:
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the plate of cooked beef and set aside to cool.
5
Make the dressing:
While the corn cooks, to the bowl of lime juice, add the guacamole and 1 teaspoon of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.
6
Make the salad & serve your dish:
To the bowl of dressing, add the chopped lettuce and cooked beef and corn; stir to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the grated cheese and lime pepitas. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Remove any husks and silks from the corn; cut the kernels off the cobs. Grate the cheese on the large side of a box grater. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a large bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a separate bowl, combine the lime zest and as much of the garlic paste as you’d like.
2
Make the lime pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to the bowl of prepared garlic and lime zest; stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.
3
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Transfer to a plate and set aside to cool. Wipe out the pan.
4
Cook the corn:
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the plate of cooked beef and set aside to cool.
5
Make the dressing:
While the corn cooks, to the bowl of lime juice, add the guacamole and 1 teaspoon of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.
6
Make the salad & serve your dish:
To the bowl of dressing, add the chopped lettuce and cooked beef and corn; stir to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the grated cheese and lime pepitas. Enjoy!
Tips from Home Chefs