Quick taco salad Recipe, from our academy’s recipe selection.
1 tsp coconut oil
250g lean beef mince
2 tbsps tomato purée
100g tinned kidney beans, drained well
1 romaine lettuce, sliced
1 vine-ripened tomato, diced
1⁄2 a red or yellow bell-pepper, diced
1 ripe avocado, diced or sliced
1 tbsp Cheddar cheese, grated (use dairy free cheese if preferred)
for the seasoning:
1-2 tsps hot chilli powder (depending on preference)
3⁄4 tsp paprika
1⁄2 tsp garlic granules
1 tsp ground cumin
1⁄4 tsp oregano
1⁄4 tsp ground black pepper
1⁄2 tsp sea salt
Mix the seasoning ingredients in a bowl.
Melt the oil in a large frying pan over a medium heat. Add the beef and cook for 3-4 minutes. Use a wooden spoon to break it down into smaller pieces as it cooks.
Add 2 tsps of the seasoning and stir well. Cook for 1 minute or until the beef is thoroughly cooked. Taste test, and add more seasoning if required.
Add the tomato purée and kidney beans. Stir well and cook for 2 minutes or until heated throughout.
Divide the lettuce leaves between two serving bowls. Add the bell-pepper, tomato, avocado and cooked beef. Top with the grated cheese and serve.
Store any leftover beef in an airtight container and refrigerate for up to 3 days or freeze on same day. Store and leftover salad in an airtight container and refrigerate for up to 2 days.