What are the main ingredients in Mexican Beef Taco Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Mexican Beef Taco Salad?

Calories: 771, Carbs: 55 grams, Fat: grams, Protein: 52.5 grams, Sugar: 11 grams, Salt: 998 grams

How do I prepare Mexican Beef Taco Salad?

LET’S GET GOING!: In a bowl, combine ½ the lime juice, the sour cream, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. A NEED FOR SEEDS: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. I’LL HAVO SOME AVO: Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice and season with salt, pepper, and the remaining lime juice. NOTHING CORNY ‘BOUT THIS: Return the pan to a high heat with a drizzle of oil and a knob of butter. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. In the final minute, add the chipotle flakes (to taste) and the drained borlotti beans. Remove from the heat, season, and set aside. AS SIMPLE AS THAT: Plate up the charred corn & beans, the browned beef, the tomato salad, and the avo slices. Drizzle over the loosened sour cream. Sprinkle over the sunflower seeds and the chopped coriander. BROWN THE BEEF: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When the pan is hot, add the beef and fry for 2-4 minutes until browned, shifting as it colours. In the final minute, baste with a knob of butter and the spice blend. Remove from the pan and drain on paper towel. In a bowl, combine the shredded leaves, the diced tomatoes, a drizzle of oil, and seasoning.

What should be prepared from my kitchen to make Mexican Beef Taco Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Mexican Beef Taco Salad

Name: Mexican Beef Taco Salad
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

If you mix ‘me’ and ‘can’, what do you get? A mouthwatering Mexican meal anyone can make! That’s because you’re essentially making a deconstructed taco as a salad, Chef. Fresh green leaves are tossed with dots of charred corn, butter-basted beef strips, yummy borlotti beans, creamy avo, and drizzled with lime-flavoured sour cream as a delicious bonus.

Mexican Beef Taco Salad

with fresh coriander, chipotle charred corn & limey sour cream

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Borlotti Beans
Corn
Free-Range Beef Strips
Fresh Coriander
Green Leaves
Lime Juice
NOMU Chipotle Flakes
NOMU Mexican Spice Blend
Sour Cream
Sunflower Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

LET’S GET GOING!
In a bowl, combine ½ the lime juice, the sour cream, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
A NEED FOR SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
I’LL HAVO SOME AVO
Halve the avocado and set aside the half containing the pip for another meal. Peel off the avocado skin, keeping the flesh intact. Slice and season with salt, pepper, and the remaining lime juice.
NOTHING CORNY ‘BOUT THIS
Return the pan to a high heat with a drizzle of oil and a knob of butter. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. In the final minute, add the chipotle flakes (to taste) and the drained borlotti beans. Remove from the heat, season, and set aside.
BROWN THE BEEF
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When the pan is hot, add the beef and fry for 2-4 minutes until browned, shifting as it colours. In the final minute, baste with a knob of butter and the spice blend. Remove from the pan and drain on paper towel. In a bowl, combine the shredded leaves, the diced tomatoes, a drizzle of oil, and seasoning.
AS SIMPLE AS THAT
Plate up the charred corn & beans, the browned beef, the tomato salad, and the avo slices. Drizzle over the loosened sour cream. Sprinkle over the sunflower seeds and the chopped coriander.

Lime Juice - 10ml
Sour Cream - 30ml
Sunflower Seeds - 10g
Avocado - 1
Corn - 50g
NOMU Chipotle Flakes - 2,5ml
Borlotti Beans - 120g
Free-range Beef Strips - 150g
NOMU Mexican Spice Blend - 10ml
Green Leaves - 20g
Tomato - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

LET’S GET GOING!
In a bowl, combine ½ the lime juice, the sour cream, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
A NEED FOR SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
I’LL HAVO SOME AVO
Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice and season with salt, pepper, and the remaining lime juice.
NOTHING CORNY ‘BOUT THIS
Return the pan to a high heat with a drizzle of oil and a knob of butter. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. In the final minute, add the chipotle flakes (to taste) and the drained borlotti beans. Remove from the heat, season, and set aside.
BROWN THE BEEF
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When the pan is hot, add the beef and fry for 2-4 minutes until browned, shifting as it colours. In the final minute, baste with a knob of butter and the spice blend. Remove from the pan and drain on paper towel. In a bowl, combine the shredded leaves, the diced tomatoes, a drizzle of oil, and seasoning.
AS SIMPLE AS THAT
Plate up the charred corn & beans, the browned beef, the tomato salad, and the avo slices. Drizzle over the loosened sour cream. Sprinkle over the sunflower seeds and the chopped coriander.

Lime Juice - 20ml
Sour Cream - 60ml
Sunflower Seeds - 20g
Avocado - 1
Corn - 100g
NOMU Chipotle Flakes - 5ml
Borlotti Beans - 240g
Free-range Beef Strips - 300g
NOMU Mexican Spice Blend - 20ml
Green Leaves - 40g
Tomato - 1
Fresh Coriander - 8g

Download the Recipe

Serves 3

LET’S GET GOING!
In a bowl, combine ½ the lime juice, the sour cream, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
A NEED FOR SEEDS
Place the sunflower seeds in a large pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
I’LL HAVO SOME AVO
Halve the avocados and set aside one of the halves containing the pip for another meal. Peel off the avocado skin, keeping the flesh intact. Slice and season with salt, pepper, and the remaining lime juice.
NOTHING CORNY ‘BOUT THIS
Return the pan to a high heat with a drizzle of oil and a knob of butter. When hot, add the corn and fry for 5-6 minutes until charred, shifting occasionally. In the final minute, add the chipotle flakes (to taste) and the drained borlotti beans. Remove from the heat, season, and set aside.
BROWN THE BEEF
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When the pan is hot, add the beef and fry for 2-4 minutes until browned, shifting as it colours. You may need to do this step in batches. In the final minute, baste with a knob of butter and the spice blend. Remove from the pan and drain on paper towel. In a bowl, combine the shredded leaves, the diced tomatoes, a drizzle of oil, and seasoning.
AS SIMPLE AS THAT
Plate up the charred corn & beans, the browned beef, the tomato salad, and the avo slices. Drizzle over the loosened sour cream. Sprinkle over the sunflower seeds and the chopped coriander.

Lime Juice - 30ml
Sour Cream - 90ml
Sunflower Seeds - 30g
Avocados - 2
Corn - 150g
NOMU Chipotle Flakes - 7,5ml
Borlotti Beans - 360g
Free-range Beef Strips - 450g
NOMU Mexican Spice Blend - 30ml
Green Leaves - 60g
Tomatoes - 2
Fresh Coriander - 12g

Download the Recipe

Serves 4

LET’S GET GOING!
In a bowl, combine ½ the lime juice, the sour cream, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
A NEED FOR SEEDS
Place the sunflower seeds in a large pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
I’LL HAVO SOME AVO
Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice and season with salt, pepper, and the remaining lime juice.
NOTHING CORNY ‘BOUT THIS
Return the pan to a high heat with a drizzle of oil and a knob of butter. When hot, add the corn and fry for 5-6 minutes until charred, shifting occasionally. In the final minute, add the chipotle flakes (to taste) and the drained borlotti beans. Remove from the heat, season, and set aside.
BROWN THE BEEF
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When the pan is hot, add the beef and fry for 2-4 minutes until browned, shifting as it colours. You may need to do this step in batches. In the final minute, baste with a knob of butter and the spice blend. Remove from the pan and drain on paper towel. In a bowl, combine the shredded leaves, the diced tomatoes, a drizzle of oil, and seasoning.
AS SIMPLE AS THAT
Plate up the charred corn & beans, the browned beef, the tomato salad, and the avo slices. Drizzle over the loosened sour cream. Sprinkle over the sunflower seeds and the chopped coriander.