I looove this Family-Sized Taco Salad recipe.
Taco night in our family is hugely popular. So, we try and mix it up every now and then. This Taco salad bowl is perfect for a family meal. It’s healthy, filling, delicious, easy to make and the best part is you can avoid preservatives that are put in the store bought ones!
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Family-Sized Taco Salad
4
servings20
minutes20
minutes350
kcal40
minutesHearty and colorful, this family-sized taco salad is layered with beef, beans, cheese, and crisp vegetables—served in a big bowl for easy, shareable fun at dinner.
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Ingredients
.5 cup Coriander-chopped
1 Can kidney beans
1 Sour cream to top
.5 pkt plain Corn Chips, broken up
1 cup Cheese-grated
3 Tomatoes-diced
1 Iceberg lettuce-sliced
1 can Corn kennels-drained
1 Olive oil
1 Brown onion-diced finely
1 Mince Meat (500 grams)
.5 cup Water
1 tsp salt and pepper
1.5 tsp Cumin powder
.5 tsp Paprika
.25 tsp Oregano
.25 tsp Onion powder
.25 tsp Garlic powder
1 tbsp Chilli powder
Directions
- Heat they frypan on a medium heat and add the olive oil.
- Add the mince and the brown onion until browned, add the spices and mix well.
- Add the water and simmer on low for 5 minutes.
- In a big salad bowl toss through the lettuce, tomato, kidney beans and corn kernels.
- Add the mince to the prepared salad and top with the broken up corn chips, sour cream and coriander.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…