fajita salad

Beef Fajita Taco Salad

Here's a great-tasting taco salad with tons of flavour. It's worth the extra-effort to make the delicious creamy avocado dressing.

  • Total Time 30 Minutes
  • Spice Level Mild
  • Servings 6

Ingredients

Guacamole Dressing

  • 1 ripe avocado, stoned, peeled and cut into chunks
  • 1 pot (150ml) soured cream
  • 3 tablespoons milk
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh coriander leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Pinch cayenne pepper

Salad

  • 1 1/2 tablespoons vegetable oil
  • 2 red peppers, deseeded and cut into bite-size strips
  • 1 medium onion, peeled and cut into thin wedges
  • 450g lean beef mince
  • 1 pack Old El Paso™ Smoky BBQ Seasoning Mix for Fajitas
  • 100ml water
  • 2 romaine lettuces, torn into pieces
  • 2 tomatoes, chopped
  • 100g Double Gloucester or Cheddar cheese, grated
  • 100g tortilla chips, roughly crushed

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Instructions

  1. To make the dressing, place all the ingredients in a blender or food processor. Process for about 30 seconds or until smooth. Transfer to a small bowl, cover and chill in the refrigerator whilst making the salad.
  2. To make the salad, heat half the oil in a large non-stick frying pan over a medium heat. Add the peppers and onion and cook, stirring, for 5-6 minutes until just tender. Remove and set aside.
  3. Add the rest of the oil to the same pan then add the mince and fry for 5-6 minutes, stirring all the time until browned all over. Stir in the fajita seasoning mix and water and cook for a further 10-15 minutes, stirring occasionally, until the beef is cooked through and most of the liquid has evaporated.
  4. Divide the lettuce between 6 serving plates. Top each with some of the beef mixture, peppers and onion, tomatoes, cheese and tortilla chips. Serve with the dressing.

Tips

  • If the dressing is too thick, thin it with a little additional milk.
  • A ripe avocado will be relatively firm, but will give to gentle pressure when squeezed.