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Taco beef salad

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.9
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    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.

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