Chipotle Beef Taco Salad with Lime Pepitas, Corn & Guacamole Dressing

Chipotle Beef Taco Salad

with Lime Pepitas, Corn & Guacamole Dressing

25 MIN
12 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
Browse Steps
1 of 6