Discover the versatility of flour tortillas with this recipe, Chef! Made into golden, crispy strips, these will crown a bed of fresh greens, Old Stone Mill Mexican Spice-infused browned mince cooked in a rich tomato paste with black beans, and a cooling drizzle of sour cream.
Mexi Beef Taco Salad
Mexi Beef Taco Salad
with black beans, sour cream & crispy tortillas
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Beef
- Beef Mince
- Black Beans
- Green Leaves
- Old Stone Mill Mexican Spice
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato Paste
- Wheat Flour Tortilla
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey (optional)
- Paper Towel
CRISPY TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel. Alternatively: Coat the tortilla strips in oil and season. Air fry at 180°C until crispy, 5-8 minutes.
TACO MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [5-4]|#7DA0D7 minutes (shifting occasionally). Mix in the tomato paste and the Mexican spice. Fry until fragrant and add 50ml [100ml]|#7DA0D7 of water. Simmer until reduced, 3-4 minutes. In the final 1-2 minutes, mix in the beans, a sweetener (optional) (to taste), and seasoning.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER TIME!
Make a bed of the leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
Wheat Flour Tortilla - 1
Beef Mince - 150g
Tomato Paste - 15ml
Old Stone Mill Mexican Spice - 5ml
Black Beans - 60g
Sour Cream - 30ml
Green Leaves - 40g
Sliced Pickled Jalapeños - 10g
CRISPY TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel. Alternatively: Coat the tortilla strips in oil and season. Air fry at 180°C until crispy, 5-8 minutes.
TACO MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Mix in the tomato paste and the Mexican spice. Fry until fragrant and add 50ml [100ml]|#7DA0D7 of water. Simmer until reduced, 3-4 minutes. In the final 1-2 minutes, mix in the beans, a sweetener (optional) (to taste), and seasoning.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER TIME!
Make a bed of the leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
Wheat Flour Tortillas - 2
Beef Mince - 300g
Tomato Paste - 30ml
Old Stone Mill Mexican Spice - 10ml
Black Beans - 120g
Sour Cream - 60ml
Green Leaves - 80g
Sliced Pickled Jalapeños - 20g
CRISPY TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel. Alternatively: Coat the tortilla strips in oil and season. Air fry at 180°C until crispy, 5-8 minutes.
TACO MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Mix in the tomato paste and the Mexican spice. Fry until fragrant and add 150ml [200ml]|#7DA0D7 of water. Simmer until reduced, 4-5 minutes. In the final 1-2 minutes, mix in the beans, a sweetener (optional) (to taste), and seasoning.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER TIME!
Make a bed of the leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
Wheat Flour Tortillas - 3
Beef Mince - 450g
Tomato Paste - 45ml
Old Stone Mill Mexican Spice - 15ml
Black Beans - 180g
Sour Cream - 90ml
Green Leaves - 120g
Sliced Pickled Jalapeños - 30g
CRISPY TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel. Alternatively: Coat the tortilla strips in oil and season. Air fry at 180°C until crispy, 5-8 minutes.
TACO MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Mix in the tomato paste and the Mexican spice. Fry until fragrant and add 150ml [200ml]|#7DA0D7 of water. Simmer until reduced, 4-5 minutes. In the final 1-2 minutes, mix in the beans, a sweetener (optional) (to taste), and seasoning.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER TIME!
Make a bed of the leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
Wheat Flour Tortillas - 4
Beef Mince - 600g
Tomato Paste - 60ml
Old Stone Mill Mexican Spice - 20ml
Black Beans - 240g
Sour Cream - 125ml
Green Leaves - 160g
Sliced Pickled Jalapeños - 40g
Woolies Products in this dish
