Easy Beef Taco Salads
Total Time
30 Minutes
Servings
6
Spice Level
Mild
Ingredients
11
Ingredient List
Taco Salads
- 125ml soured cream
- 100g Old El Paso™ Thick 'N' Chunky Salsa
- 1 pack Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
- 1 tablespoon vegetable oil
- 450g beef mince
- 150ml water
- 225g mixed shredded salad leaves (such as romaine and iceberg)
- 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed
- 100g Double Gloucester cheese, grated
- 2 large tomatoes, halved, deseeded and chopped
To Serve
- Tortilla chips
Preparation
- Mix the soured cream, salsa and 2 teaspoons of the taco seasoning mix in a small bowl. Cover and chill in the refrigerator whist making the salad.
- Heat the oil in a large non-stick frying pan over a medium heat. Add the mince and fry for 5-6 minutes, stirring all the time until browned all over. Stir in the rest of the taco 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.
- Divide the lettuce between 6 serving plates. Top each with some of the beef mixture, black beans, grated cheese and diced tomato. Serve with the soured cream dressing and with tortilla chips on the side.
Expert Tips
- If you love dressing on every bite, toss all the salad ingredients together in a big bowl--then toss with the dressing.
- Replace the beef mince with vegetarian mince for a meat-free version.
