Recipes, Soup & Salads

Mexican Salad

Name: Mexican Salad
Prep time: 20 min
Ingredients: 500gm premium beef mince; 1 onion, chopped finely; 2 garlic cloves, chopped finely; 1 packet of Taco Seasoning (or can use 1 tsp cumin, coriander, smoked paprika, salt, 1/4 tsp chilli powder and ground pepper); 4 large handfuls of salad (grated carrot, beetroot, cabbage, spinach, lettuce); 1 punnet cherry tomatoes, chopped in half; 1 capsicum, chopped finely; 4 Tbsp sour cream; 1 avocado, sliced thinly small handful of grated cheese; 1/2 can tinned tomatoes

This easy to prepare Mexican salad will not take you longer then 20 minutes to whip up. Use any leftover vegetables you have in the fridge and add to salad. I used the El Paso Taco Seasoning mixture as it is so yummy, alternatively you can use a combination of paprika, cumin and salt.

Mexican Salad

Servings

servings

Prep time

minutes

Ingredients

500gm premium beef mince
1 onion, chopped finely
2 garlic cloves, chopped finely
1 packet of Taco Seasoning (or can use 1 tsp cumin, coriander, smoked paprika, salt, 1/4 tsp chilli powder and ground pepper)
4 large handfuls of salad (grated carrot, beetroot, cabbage, spinach, lettuce)
1 punnet cherry tomatoes, chopped in half
1 capsicum, chopped finely
4 Tbsp sour cream
1 avocado, sliced thinly small handful of grated cheese
1/2 can tinned tomatoes

Directions

Heat 1-2 tbsp olive oil over medium heat in a fry pan and add the onions, garlic and mince. Stir to combine and cook for approx 10-15 minutes.
Add the taco seasoning and canned tomatoes and mix. Cook for another 10 minutes or so until mince is cooked to your liking.
Prepare the salads on 3-4 plates. Mix all ingredients together and top with avocado. Add any vegetable you like- the more the better!
Top each salad plate with some mince, 1 Tbsp sour cream and a sprinkle of cheese. Garnish with parsley, basil or spring onions.

Gluten Free, High Protein, Paleo

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Mexican Salad

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