Big bowl taco salad

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.