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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.
Prepare all the salad ingredients before frying the seasoned beef, then toss together immediately before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,818kJ/ 678kcals |
---|---|
Fat | 44g |
Saturated Fat | 12g |
Carbohydrates | 25g |
Sugars | 9.7g |
Fibre | 15g |
Protein | 38g |
Salt | 1.1g |
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