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
Mexican Beef Taco Salad
with fresh coriander, chipotle charred corn & limey sour cream
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Mexican Beef Taco Salad?
The preparation time for Mexican Beef Taco Salad with fresh coriander, chipotle charred corn & limey sour cream is between 15 and 30 minutes.
What is the total time required to make Mexican Beef Taco Salad with fresh coriander, chipotle charred corn & limey sour cream?
The total time required to make Mexican Beef Taco Salad with fresh coriander, chipotle charred corn & limey sour cream is between 30 and 45 minutes.
How many servings does Mexican Beef Taco Salad provide?
4 servings
What are the main ingredients in Mexican Beef Taco Salad?
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
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?
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
How many calories does Mexican Beef Taco Salad have?
771 calories
How much fat content does Mexican Beef Taco Salad have?
grams
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