Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: American
Ingredients: 100 g minced beef; 1 tsp vegetable oil; 0.5 small onion; 1 clove garlic; 1 tsp chilli powder; 0.5 tsp ground cumin; 0.25 tsp dried oregano; 0.5 tsp sweet paprika; 1 tbsp tomato purée; 60 ml water; 60 g red kidney beans; 0.25 tsp salt; 80 g romaine lettuce; 1 tomato; 25 g mature cheddar; 30 g tortilla chips; 1 tbsp soured cream; 1 spring onion; 0.5 lime; 2 sprigs fresh coriander; 1 tbsp pickled jalapeños

The Tex-Mex diner classic: chilli-spiced beef and kidney beans piled over crisp shredded lettuce with tomato, sharp cheddar, soured cream and a scatter of crunchy tortilla chips, finished with lime.

Snacks Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

30 min15 prep · 15 cookEasy775 kcalper serving

Method

Shred 80 g romaine lettuce into fine ribbons, dice 1 tomato, grate 25 g cheddar and slice 1 spring onion. Keep everything in the fridge while you cook the beef so the salad stays cold and crisp.
Heat 1 tsp vegetable oil in a small frying pan over medium heat. Add 0.5 finely chopped onion and cook 3 minutes until translucent, then stir in 1 clove chopped garlic for 30 seconds until fragrant but not coloured.
Raise the heat to medium-high and add 100 g minced beef. Break it up with a wooden spoon and fry 5 minutes, letting it catch and brown on the base of the pan rather than stewing in its own juices.
Stir in 1 tsp chilli powder, 0.5 tsp ground cumin, 0.5 tsp sweet paprika and 0.25 tsp dried oregano and toast 30 seconds, then add 1 tbsp tomato purée and cook it out for another minute until it darkens.