Mexican-Spiced Beef Salad with Roasted Vegetables & Creamy Cilantro Dressing

Mexican-Spiced Beef Salad

with Roasted Vegetables & Creamy Cilantro Dressing

25 MIN
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

This loaded salad is bursting with bold Mexican flavors thanks to the traditional blend of spices that coat our beef and roasted vegetables, and the creamy, fragrant cilantro dressing that brings them together with fresh lettuce, tomatoes, and orange.
11 green SmartPoints®
11 blue SmartPoints®
7 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Get Plans

Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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.

Blue Apron, a proud supporter of
fresh
ingredients
Mexican-Spiced Beef Salad with Roasted Vegetables & Creamy Cilantro Dressing
Title
  • 8 oz Thinly Sliced Beef
  • 4 oz Sweet Peppers
  • ½ lb Sweet Potato
  • 4 oz Grape Tomatoes
  • 1 Navel Orange
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Fromage Blanc
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Romaine Lettuce Heart
time-saving
tips & techniques
How To: Wash Lettuce
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Medium dice the sweet potato. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the salad ingredients:
2 Prepare the salad ingredients:

Meanwhile, roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Peel and medium dice the orange. Combine in a large bowl.  

Cook the beef:
3 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the remaining spice blend to coat. Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Make the dressing:
4 Make the dressing:

Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of prepared salad ingredients, add the roasted vegetables and dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef. Enjoy!

Tips from Home Chefs

Get Plans

Mexican-Spiced Beef Salad

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Medium dice the sweet potato. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the salad ingredients:

Meanwhile, roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Peel and medium dice the orange. Combine in a large bowl.  

Prepare the salad ingredients:
Cook the beef:
3 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the remaining spice blend to coat. Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

4 Make the dressing:

Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Make the dressing:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of prepared salad ingredients, add the roasted vegetables and dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef. Enjoy!

Browse Steps
1 of 5