Taco beef salad
- oil spray
- 1 red onion, chopped
- 3 portabello mushrooms, chopped
- 500g lean beef mince
- 400g can cherry tomatoes
- 420g can cannellini beans, drained, rinsed
- 8 taco shells, toasted
- 4 cups mesclun salad
- 4 tablespoons reduced-fat sour cream
1 Heat a non-stick frying pan and spray lightly with oil. Cook onion and mushrooms until soft. Add mince. Stir and cook through.
2 Add tomatoes and beans to pan and simmer for 10 minutes.
3 Heat taco shells following packet directions.
4 Divide salad among 4 plates. Serve 2 tacos per person and break on top of salad and top with beef mix. Alternatively, fill shells with beef mix. Serve with sour cream on top.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 5g
Dietary fibre 8g
Make it gluten free: Use gluten-free wraps and check reduced-fat sour cream is gluten free.
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