Big bowl taco salad

Name: Big bowl taco salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Essential British Beef Mince; 2 tsp Cooks’ Ingredients Mexican Style Seasoning; 1 tbsp Essential Olive Oil; 2 tbsp mayonnaise; 1 lime, juice; 2 romaine lettuces, finely shredded; 300 g pack red choice tomatoes, finely diced; 1 large red onion, peeled and chopped; 1 midi cucumber, finely diced; 1 extra large avocado, finely diced; 420 g can Essential Black Beans In Water, drained and rinsed; 2 tbsp Mezzetta Sliced Tamed Jalapeño Peppers, roughly chopped; 75 g feta, crumbled (or mature Cheddar, finely grated); 25 g pack coriander, leaves only; 50 g Essential Salted Tortilla Chips, roughly crushed

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

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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Ingredients

500g Essential British Beef Mince
2 tsp Cooks’ Ingredients Mexican Style Seasoning
1 tbsp Essential Olive Oil
2 tbsp mayonnaise
1 lime, juice
2 romaine lettuces, finely shredded
300g pack red choice tomatoes, finely diced
1 large red onion, peeled and chopped
1 midi cucumber, finely diced
1 extra large avocado, finely diced
420g can Essential Black Beans In Water, drained and rinsed
2 tbsp Mezzetta Sliced Tamed Jalapeño Peppers, roughly chopped
75g feta, crumbled (or mature Cheddar, finely grated)
¼ x 25g pack coriander, leaves only
50g Essential Salted Tortilla Chips, roughly crushed

Method

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.
Whisk together the olive oil, mayonnaise and lime juice to make a dressing. Season.
Place the lettuces, tomatoes, onion, cucumber, avocado, black beans, jalapeños and cheese into a large bowl. Pour over the dressing and toss together well.
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.