Mexican Beef Salad Bowls

clock 20 minutes + 10 minutes bowl Serves 4


  • 4 jumbo-size flour tortillas
  • spray oil
  • 2 Tbsp olive oil
  • 500 g beef mince
  • 2 Tbsp chilli sauce
  • 1 Tbsp cajun spice
  • salt and pepper, to taste
  • 400 g can corn kernels, drained and rinsed
  • 400 g can four bean mix, drained and rinsed
  • 1/2 iceberg lettuce, shredded
  • 1 tomato, sliced
  • 1 avocado, mashed
  • 1/2 red onion, thinly sliced
  • 1/2 cup sour cream, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced). Spray tortillas with oil and press into 4 small ovenproof bowls, folding to fit (microwave tortillas for 20 seconds if you need to soften first). Bake for 8-10 minutes, until crisp and golden. Leave to cool in bowls before transferring to a plate.

  • 2. Meanwhile, in a large frying pan heat olive oil on high. Brown the mince for 4-5 minutes, breaking up lumps as it cooks. Add chilli sauce and Cajun spice. Cook, stirring for 1 minute.

  • Season to taste and set aside.

  • 3. In a medium bowl, combine corn and beans.

  • 4. Fill tortilla bowls with mince and lettuce. Top with combined corn and beans, tomato, avocado and red onion. Serve with sour cream on the side.


  • Energy 3002j • Protein 39g • Total Fat 34g • Saturated Fat 11g • Carbohydrates 54g • Sugars 11g • Sodium 1158mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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