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Big bowl taco salad

Big bowl taco salad

By Mazen Al Shamari
20’ Prep time
10’ Cook time
30’ Total time
678 Calories
4 Serving

Summary

This is loaded with zingy flavours and offers a feast of crisp, juicy, creamy textures, topped off with the crunch of smashed tortillas.
Mazen Al Shamari 0 Followers

Step by Step

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Step 1

Heat a large nonstick frying pan and add the beef and Mexican-style seasoning. Cook over a high heat for 8-10 minutes, breaking up the meat with a spoon until browned and a little crisp, with no pink meat and juices that run clear. There should be enough natural fat in the meat, but add a splash of olive oil to the pan if it starts to stick.
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Step 2

Whisk together the olive oil, mayonnaise and lime juice to make a dressing. Season.
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Step 3

Place the lettuces, tomatoes, onion, cucumber, avocado, black beans, jalapeños and cheese into a large bowl. Pour over the dressing and toss together well.
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Step 4

Add the spiced beef to the salad and toss again until well mixed. Divide between 4 large bowls and scatter with coriander leaves and tortilla chips to serve.

Ingredient

  • Feta
    Feta
    75 grams
  • Red onion
    Red onion
    1
  • Lime
    Lime
    1
  • Black beans
    Black beans
    420 grams
  • Mayonnaise
    Mayonnaise
    2 tbsp
  • Avocado
    Avocado
    1
  • Essential olive oil
    Essential olive oil
    1 tbsp
  • Essential british beef mince
    Essential british beef mince
    500 grams
  • Midi cucumber
    Midi cucumber
    1
  • Coriander
    Coriander
    25 grams
  • Essential romaine lettuce
    Essential romaine lettuce
    2
  • No.1 red choice tomatoes
    No.1 red choice tomatoes
    300 grams
  • Cooks’ ingredients barbacoa seasoning
    Cooks’ ingredients barbacoa seasoning
    2 tsp
  • Essential waitrose salted tortilla chips
    Essential waitrose salted tortilla chips
    50 grams
  • Cooks' ingredients jalapeno peppers
    Cooks' ingredients jalapeno peppers
    2 tbsp

Nutrition Facts

View nutrition facts
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