Updated: Mar 1
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.
Ingredients (serves 3-4)
500gm premium beef mince
1 onion, chopped finely
2 garlic cloves, chopped finely
1 packet of Taco Seasoning
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
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 or basil or spring onions.