Taco salad

This is a great dish for sharing as it combines all the delicious flavours of a taco (including the crisp shell) but with a ton of speed and is suitable for an SP day! What’s not to love?

Serves 4-6 ( 4= 2.5, 6= 1.5 )

250g 5% beef mince,

1 large onion (diced),

1 large tomato (diced),

A handful of roughly chopped coriander,

1 whole iceberg lettuce (roughly chopped),

1 tbsp taco seasoning (1 tsp chilli powder, cumin, onion and garlic granules, paprika, 1/2 tsp salt and black pepper – I like to use sweet paprika or smoked depending on my mood)

1 small tin of adzuki beans (rinsed and drained)

25g crushed (lightly salted) tortilla chips,

30g reduced fat cheddar,

2 tbsp quark, 3 tbsp water, zest and juice from half a lime (mixed together with a pinch salt and pepper)

salt and pepper to taste

  1. Fry off the beef mince until lightly crisp then add half the onion and spice mix and a good pinch of salt and pepper.
  2. Stir-fry for 1-2 minutes then set aside to cool while you set up your salad platter.
  3. Lay out your lettuce on a salad platter and sprinkle over the cooled taco mince.
  4. Sprinkle over the cheddar, rest of the onion and tomato and drizzle over the lime dressing before sprinkling over the coriander and crushed tortilla crisps.

This makes for a filling meal and is great for the hot weather as it requires minimal cooking!

I hope you give this a try!

Love Emily, Chef who slims x

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