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Taco beef salad
Serves: 4
Time to make: 30 mins
Ingredients
- 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
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Instructions
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 449cal
-
Kilojoules 1880kJ
-
Protein 38g
-
Total fat 18g
-
–Saturated fat 5g
-
Carbohydrates 30g
-
–Sugars 8g
-
Dietary fibre 8g
-
Sodium 310mg
-
Calcium 120mg
-
Iron 7.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
