Taco beef salad
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free wraps and check reduced-fat sour cream is gluten free.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 5g
Dietary fibre 8g
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