Beef Taco Salad
This beef taco salad is made with seasoned beef that is served with a healthy salad and pieces of corn taco shells to add some crunch to the salad.
Servings: 4 servings
Calories: 522kcal
Ingredients
For the Beef Filling
- 1 teaspoon sunflower oil
- 400g beef mince 5% fat
- 1 medium onion chopped
- 2 cloves garlic cloves chopped
- ½ tsp salt optional
- ½ teaspoon black pepper
- 1 teaspoon garlic powder/granules
- 1 teaspoon onion powder/granules
- ½ teaspoon chilli powder
- ¾ teaspoon paprika
- ½ teaspoon oregano
- 2 tablespoon tomato puree
- 500ml chicken or beef stock cube (low sodium) (or 1 stock cube dissolved in 500ml water)
For the Salad
- 4 crunchy taco shells or tortilla chips
- 250g romaine lettuce chopped
- 1 medium red onion finely chopped
- 200g cherry tomatoes halved
- 80g cheddar cheese grated
- 1 large avocados stone removed and sliced
For the Sour Cream Dressing
- 80g soured cream
- 80g mayonnaise reduced fat
- 1 teaspoon chives dried or fresh
Instructions
- Add the oil to the frying pan or skillet and place the pan on a medium to high heat. Once the oil has heated, add in the mince and start to break up the meat. Cook for 2 minutes then add in the chopped onions and chopped garlic. Keep turning the mince until all the beef is brown and you can no longer see any pink.
- To the beef, add the salt, black pepper, garlic powder, onion powder, paprika and oregano then mix them into the beef. Mix in the tomato puree then pour in the stock. Reduce the heat to low to medium and allow to cook for 25 minutes. After 25 minutes, increase the heat and continue to cook until all the water evaporates. When the water has completely dried out, remove the pan from the heat and set aside while you prepare the taco shells and salad.
- Warm the taco shells in the oven according to the instructions on the packaging. Remove from the oven and break them up into pieces. To assemble the salad, add the romaine, red onions and cherry tomatoes to the bowls. Top with the beef then sprinkle the cheese onto the beef. Add the sliced avocados and add in the broken taco shells. Mix together the soured cream, mayonnaise and chives then add to the salad and serve immediately.