Mexican Beef Salad Bowls

Ingredients
- 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
Method
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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.
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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.
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Season to taste and set aside.
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3. In a medium bowl, combine corn and beans.
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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.
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PER SERVE
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Energy 3002j • Protein 39g • Total Fat 34g • Saturated Fat 11g • Carbohydrates 54g • Sugars 11g • Sodium 1158mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation