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 kidney beans, and a cooling drizzle of sour cream.
Mexi Beef Taco Salad
Mexi Beef Taco Salad
with kidney beans, sour cream & crispy tortillas
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Beef
- Beef Mince
- Corn
- Green Leaves
- Old Stone Mill Mexican Spice
- Red Kidney Beans
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato Paste
- Wheat Flour Tortilla/s
- 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 [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, the Corn, 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 green leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
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, the Corn, 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 green leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
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, 3-4 minutes. In the final 1-2 minutes, mix in the beans, the Corn, 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 green leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
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, 3-4 minutes. In the final 1-2 minutes, mix in the beans, the Corn, 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 green leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
Frequently Asked Questions
What is the preparation time for Mexi Beef Taco Salad?
The preparation time for Mexi Beef Taco Salad with kidney beans, sour cream & crispy tortillas is between 15 and 30 minutes.
What is the total time required to make Mexi Beef Taco Salad with kidney beans, sour cream & crispy tortillas?
The total time required to make Mexi Beef Taco Salad with kidney beans, sour cream & crispy tortillas is between 20 and 35 minutes.
How many servings does Mexi Beef Taco Salad provide?
4 servings
What are the main ingredients in Mexi Beef Taco Salad?
Beef, Beef Mince, Corn, Green Leaves, Old Stone Mill Mexican Spice, Red Kidney Beans, Sliced Pickled Jalapeños, Sour Cream, Tomato Paste, Wheat Flour Tortilla/s, Wheat Flour Tortillas
What is the nutritional information of Mexi Beef Taco Salad?
Calories: 706, Carbs: 46 grams, Fat: grams, Protein: 37.6 grams, Sugar: 8.2 grams, Salt: 598 grams
How do I prepare Mexi Beef Taco Salad?
DINNER TIME!: Make a bed of the green leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste). SOME PREP: Loosen the sour cream with water in 5ml increments until drizzling consistency. 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, the corn, a sweetener (optional) (to taste), and seasoning. 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.
What should be prepared from my kitchen to make Mexi Beef Taco Salad?
Beef, Beef Mince, Corn, Green Leaves, Old Stone Mill Mexican Spice, Red Kidney Beans, Sliced Pickled Jalapeños, Sour Cream, Tomato Paste, Wheat Flour Tortilla/s, Wheat Flour Tortillas
How many calories does Mexi Beef Taco Salad have?
706 calories
How much fat content does Mexi Beef Taco Salad have?
grams
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