Express

One-Pan Southwest-Style Pork Salad

with bacon and guacamole dressing

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 10 oz. Ground Pork
  • 1 Romaine Heart
  • 1 Roma Tomato
  • 2 oz. Pico de Gallo Guacamole
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 1 oz. Pepitas
  • ½ oz. Crumbled Bacon
  • 0.28 oz. Lemon Juice
  • 2 tsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    11g
  • Net Carbs
    5g
  • Fat
    48g
  • Protein
    38g
  • Sodium
    1400mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  • 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.

  1. 1

    Toast the Pepitas

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add pepitas and a pinch of salt to hot pan. Stir occasionally until toasted, 2-3 minutes.

    Transfer pepitas to a plate. Set aside.

    Keep pan over medium heat; no need to wipe clean.

  2. 2

    Cook the Pork

    Add 1 tsp. olive oil, ground pork, taco seasoning, and 1/4 tsp. salt 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.

    While pork cooks, continue recipe.

  3. 3

    Crisp Bacon, Prepare Ingredients, and Make Guacamole Dressing

    Line a plate with a paper towel.

    Spread bacon on towel-lined plate and microwave until crisp, 1-2 minutes.

    While bacon crisps, hold romaine heart at root end and chop coarsely.

    Core tomato and cut into 1/2" dice.

    In a mixing bowl, combine guacamole, lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  4. 4

    Finish the Dish

    In another mixing bowl, combine romaine, tomatoes, pork, and guacamole dressing. Toss until combined.

    Plate dish as pictured on front of card, garnishing salad with cheese, toasted pepitas, and crispy bacon. Bon appétit!

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