eCook Meal
Mexi Beef Taco Salad
with kidney beans, sour cream & crispy tortillas
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.
Serving guide
Choose your portion size.
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 salad 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 salad 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 salad 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 salad leaves, top with the taco mince, drizzle over the sour cream, and scatter over the crispy tortilla strips. Garnish with jalapeños (to taste).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R168.26
for 4 servings · R42.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
-
Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
-
Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
-
Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- Old Stone Mill Mexican Spice
- Wheat Flour Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Old Stone Mill Mexican Spice, Pickled Jalapeño, Red Kidney Beans, Salad Leaves, Sour Cream, Tomato Paste, Wheat Flour Tortilla
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: 1389 grams
How do I prepare Mexi Beef Taco Salad?
DINNER TIME!: Make a bed of the salad 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, Old Stone Mill Mexican Spice, Pickled Jalapeño, Red Kidney Beans, Salad Leaves, Sour Cream, Tomato Paste, Wheat Flour Tortilla
How many calories does Mexi Beef Taco Salad have?
706 calories
How much fat content does Mexi Beef Taco Salad have?
grams