An easy, satisfying main-course salad with Mexican-spiced beef, plenty of vegetables and crunchy tortilla chips. A flavour-packed, filling meal for lunch or dinner alike.
If you like coriander, it makes a good topping for the salad too.
Mexican taco bowl with spiced beef
An easy, delicious Mexican salad with spiced beef mince and plenty of vegetables.
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Ingredients
Spiced beef
- 500 g beef mince
- 1 onion, finely chopped
- 1 pepper, cut into small dice
- 200 ml salsa
- 2-3 tbsp Mexican seasoning (taco seasoning)
- Oil, for frying
Toppings
- 1 large head of romaine or iceberg lettuce
- 250 g cherry tomatoes, diced
- 2 avocados, diced
- 1 tin sweetcorn, rinsed and drained – Or 2 roasted corn cobs
- 2 tins beans, ideally kidney beans and black beans
- 1 small red onion, thinly sliced
- 2-4 handfuls tortilla chips
- 1 lime, cut into wedges
- Crème fraîche, salsa and fresh coriander (optional)
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Method
Spiced beef
- Heat a little oil in a frying pan and brown the mince well, then add the seasoning and cook for a couple more minutes.
- Add the chopped onion and pepper and fry until the onion is translucent, then pour over the salsa. Heat through and turn off the heat.
Mexican taco bowl
- Divide the lettuce between the plates to form the base.
- Top with the beans, avocado, tomatoes, sweetcorn and red onion.
- Lightly crush the tortilla chips and scatter them over the salad too.
- Top with the spiced beef, ice-cold crème fraîche, salsa and lime wedges.
Nutrition
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