Chipotle Beef Taco Salad

with Lime Pepitas, Corn & Guacamole Dressing

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    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
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WW Freestyle
12 Smart Points

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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Prepare the ingredients:
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

Make the lime pepitas:
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. 

Cook the beef:
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. 

Cook the corn:
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. 

Make the dressing:
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.

Make the salad & serve your dish:
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!

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Prepare the ingredients:
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. 

Make the lime pepitas:
Cook the beef:
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. 

Cook the corn:
Make the dressing:
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!

Make the salad & serve your dish: