When most of us think about Mexican food, images of tacos and loaded nachos fill our culinary mind. Let’s do something different today, Chef! This Mexican salad features all the ingredients you love, a bright freshness and satisfying crunch factor with crushed corn nachos. On a bed of spicy honey-coated sweet potato comes cheese-covered beef strips, balanced with a refreshing lime-chilli corn, bean & cucumber salsa.
Mexi Potato & Beef Crunch Salad
Mexi Potato & Beef Crunch Salad
with kidney beans & a sour cream drizzle
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Strips
- Corn
- Cucumber
- Grated Mozzarella Cheese
- Lemon Juice
- Old Stone Mill Mexican Spice
- Red Kidney Beans
- Santa Anna's Corn Nachos
- Sliced Pickled Jalapeños
- Sour Cream
- Spicy Honey
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 1-2 minutes, toss through the spicy honey and return to the oven.
Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into a bowl.
CHEESY Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel, coat with the spice rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Season and remove from the heat. Scatter over the cheese and cover until melted.
DELISH DRIZZLE
In a small bowl, combine the sour cream with seasoning and loosen with water in 5ml incremements until drizzling consistency.
SUPERB SALSA
To the bowl with the Corn and beans, toss together the Cucumber, jalapeños, lemon juice (to taste), a drizzle of oil and seasoning. Set aside.
MMMEXICAN MEAL
Make a base of the sticky potatoes and top with the cheesy Beef. Scatter with the zingy salsa and drizzle with the sour cream. Finish by crumbling over the nachos.
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 1-2 minutes, toss through the spicy honey and return to the oven.
Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into a bowl.
CHEESY Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel, coat with the spice rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Season and remove from the heat. Scatter over the cheese and cover until melted.
DELISH DRIZZLE
In a small bowl, combine the sour cream with seasoning and loosen with water in 5ml incremements until drizzling consistency.
SUPERB SALSA
To the bowl with the Corn and beans, toss together the Cucumber, jalapeños, lemon juice (to taste), a drizzle of oil and seasoning. Set aside.
MMMEXICAN MEAL
Make a base of the sticky potatoes and top with the cheesy Beef. Scatter with the zingy salsa and drizzle with the sour cream. Finish by crumbling over the nachos.
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and seasoning. Roast in the oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 1-2 minutes, toss through the spicy honey and return to the oven.
Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and beans until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and place into a bowl.
CHEESY Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel, coat with the spice rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Season and remove from the heat. Scatter over the cheese and cover until melted.
DELISH DRIZZLE
In a small bowl, combine the sour cream with seasoning and loosen with water in 5ml incremements until drizzling consistency.
SUPERB SALSA
To the bowl with the Corn and beans, toss together the Cucumber, jalapeños, lemon juice (to taste), a drizzle of oil and seasoning. Set aside.
MMMEXICAN MEAL
Make a base of the sticky potatoes and top with the cheesy Beef. Scatter with the zingy salsa and drizzle with the sour cream. Finish by crumbling over the nachos.
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and seasoning. Roast in the oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 1-2 minutes, toss through the spicy honey and return to the oven.
Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and beans until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and place into a bowl.
CHEESY Beef STRIPS
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel, coat with the spice rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Season and remove from the heat. Scatter over the cheese and cover until melted.
DELISH DRIZZLE
In a small bowl, combine the sour cream with seasoning and loosen with water in 5ml incremements until drizzling consistency.
SUPERB SALSA
To the bowl with the Corn and beans, toss together the Cucumber, jalapeños, lemon juice (to taste), a drizzle of oil and seasoning. Set aside.
MMMEXICAN MEAL
Make a base of the sticky potatoes and top with the cheesy Beef. Scatter with the zingy salsa and drizzle with the sour cream. Finish by crumbling over the nachos.
Frequently Asked Questions
What is the preparation time for Mexi Potato & Beef Crunch Salad?
The preparation time for Mexi Potato & Beef Crunch Salad with kidney beans & a sour cream drizzle is between 20 and 40 minutes.
What is the total time required to make Mexi Potato & Beef Crunch Salad with kidney beans & a sour cream drizzle?
The total time required to make Mexi Potato & Beef Crunch Salad with kidney beans & a sour cream drizzle is between 40 and 60 minutes.
How many servings does Mexi Potato & Beef Crunch Salad provide?
4 servings
What are the main ingredients in Mexi Potato & Beef Crunch Salad?
Beef, Beef Strips, Corn, Cucumber, Grated Mozzarella Cheese, Lemon Juice, Old Stone Mill Mexican Spice, Red Kidney Beans, Santa Anna's Corn Nachos, Sliced Pickled Jalapeños, Sour Cream, Spicy Honey, Sweet Potato
What is the nutritional information of Mexi Potato & Beef Crunch Salad?
Calories: 919, Carbs: 104 grams, Fat: grams, Protein: 54.7 grams, Sugar: 44.1 grams, Salt: 762 grams
How do I prepare Mexi Potato & Beef Crunch Salad?
MMMEXICAN MEAL: Make a base of the sticky potatoes and top with the cheesy beef. Scatter with the zingy salsa and drizzle with the sour cream. Finish by crumbling over the nachos. SUPERB SALSA: To the bowl with the corn and beans, toss together the cucumber, jalapeños, lemon juice (to taste), a drizzle of oil and seasoning. Set aside. DELISH DRIZZLE: In a small bowl, combine the sour cream with seasoning and loosen with water in 5ml incremements until drizzling consistency. CHEESY BEEF STRIPS: Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel, coat with the spice rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Season and remove from the heat. Scatter over the cheese and cover until melted. CORN & BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into a bowl. SWEET ON SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 1-2 minutes, toss through the spicy honey and return to the oven.
What should be prepared from my kitchen to make Mexi Potato & Beef Crunch Salad?
Beef, Beef Strips, Corn, Cucumber, Grated Mozzarella Cheese, Lemon Juice, Old Stone Mill Mexican Spice, Red Kidney Beans, Santa Anna's Corn Nachos, Sliced Pickled Jalapeños, Sour Cream, Spicy Honey, Sweet Potato
How many calories does Mexi Potato & Beef Crunch Salad have?
919 calories
How much fat content does Mexi Potato & Beef Crunch Salad have?
grams
Woolies Products in this dish
