Mexican Salad

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 


Method 

  1. 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. 

  2. Prepare the salads on 3-4 plates. Mix all ingredients together and top with avocado. Add any vegetable you like- the more the better! 

  3. Top each salad plate with some mince, 1 tbsp sour cream and a sprinkle of cheese. Garnish with parsley or basil or spring onions.

Enjoy xx

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