Mexican Taco Salad

Jan 28, 2019 | Meats, Salads & Vegetables | 0 comments

This recipe – or the basic idea for this recipe – was one of the first I was given by someone outside our family.

When I was at school, a family moved here from Canada and they bought all sorts of new words and foods and ideas. I never really knew of Mexican food, excluding corn chips, so this wee taste sensation was an eye opener. Coupled with the fact that you basically eat it with your hands – its a winner for me.

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Mexican Taco Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Dishes
Cuisine: Mexican
Servings: 6
Ingredients
  • 450 grams Ground beef or pork
  • 5 ml Avocado oil or any oil of choice
  • 2 tbsp Taco seasoning store-bought or home-made
  • 2 cups Romaine or iceberg lettuce chopped
  • 200 g Cherry tomatoes halved
  • 3/4 cup Edam cheese shredded
  • 2 Corn Cobs boiled
  • 1 King Sweetie red capsicum chopped
  • Lage handful of coriander roughly chopped
  • 1 medium Avocado cubed
  • 100 g g Sour cream
Instructions
  1. Heat oil in a pan over high heat.
  2. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated. Stir taco seasoning into the ground beef until well combined.
  3. Once the meat is cooked, carve the corn off the cob and add to the pan, add the capsicum and cook on high heat until slightly browned.
  4. Layer the ingredients in a large bowl; cheese first, then the mince, then add the lettuce.
  5. Layer the chopped tomatoes, the corn and capsicum mixture.
  6. Chop the coriander up roughly and spread on top.
  7. Mix the sour cream and avocado together and spread thickly.
  8. We eat ours with corn chips as cutlery.

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