Taco beef salad

Author: Rebecca Johnston

Photographer: Carolyn Robertson

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

spray oil
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

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free wraps and check reduced-fat sour cream is gluten free.

Nutrition Info (per serve)

Calories 449 cal

Kilojoules 1880 kJ

Protein 38 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 8 g

Sodium 310 mg

Calcium 120 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.