Meal Kit
Chipotle Ranch Pork Taco Salad
with cheese, corn, and tomatoes
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 1 Romaine Heart
- 1 Roma Tomato
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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1½ fl. oz. Chipotle Ranch Dressing
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1 oz. Shredded Nacho/Taco Cheese Blend
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1 oz. Light Sour Cream
- 4 tsp. Fiesta Seasoning
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2 tsp. Ranch 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) VPrQQ83R
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Calories610
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Carbohydrates27g
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Net Carbs20g
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Fat43g
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Protein34g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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 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 Cook the Pork
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork and half the fiesta seasoning (reserve remaining for vegetables) 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. Transfer to a plate and set aside. Reserve pan; no need to wipe clean.While pork cooks, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Hold romaine heart at root end and chop coarsely. Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Cook the Poblanos and Corn
Return pan used to cook pork to medium-high heat and add 1 tsp. olive oil.
Add poblanos (to taste), corn, and remaining fiesta seasoning to hot pan. Stir occasionally until tender, 6-8 minutes.Remove from burner. -
4 Assemble the Salad
In a mixing bowl, combine romaine, half the tomatoes, half the cheese, half the pork, half the poblanos and corn (to taste; reserve remaining of each for garnish), ranch seasoning, dressing (to taste), a pinch of salt, and sour cream. Stir to coat evenly. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping salad with remaining cheese, remaining pork, remaining poblanos and corn (to taste), and remaining tomatoes. Bon appétit!
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