Enjoy all the flavours of a taco night in this colourful Tex-Mex salad. Just like a taco, you can make it your own and add your favourite toppings
Prep:20 mins
Serves 4
1 red onion, sliced1 lime, juiced1 tbsp sunflower oil400g lean beef mince½ pack taco or fajita seasoning1 tbsp tomato purée400g can black beans, drained but not rinsed200g tortilla chips1 small iceberg lettuce, shredded2 avocados, peeled and sliced2 tomatoes, chopped into chunks100g feta, crumbledsmall bunch of coriander, chopped or leaves picked
STEP 1Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.STEP 2Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins – the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.STEP 3To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.STEP 4Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.
