Recipe  

A showstopping Mexican inspired salad with layers of fresh taco toppings, perfect for the whole table.

Serves: 8 people   |   Prep time: 60 minutes   |   Cooking time: 10 minutes

Mexican   |   Main  

  

Ingredients

• 2 Baby gem lettuce
• 3 Large vine tomatoes
• 2 x Large red onions
• 1 x Green pepper
• 10g Jalapeños
• 30g Coriander
• 2 x Limes
• 1tbsp Olive oil
• 400g / 1 x Tin of taco beans
• 250g Minced beef
• 1 Garlic clove - pressed
• 2 tsp Smoked paprika
• 1/2 tsp Chilli powder - add more if you like the heat
• 200g Grated cheddar - coloured, plain or a mixture of both
• 2 Large ripe avocados
• 100g The Deli Chunky Salsa
• 150g Lightly salted Tortilla chips
• 2 Fresh mixed chillies - sliced
• 500ml Soured cream

You will need a 20cm trifle dish for this dish.

  

Method

1. Heat the taco beans in a jug in the microwave for 2 minutes or until piping hot allow to cool and pour onto the lettuce.
2. Dice 3 tomatoes, 1 green pepper, 1 onion, 1/3 of the coriander 10g jalapeño season with salt and the juice of half a lime & a dash of the oil.
3. Fry off the mince in pan on a medium heat with some oil with the paprika, chilli powder and garlic for ten minutes until cooked through and nicely browned - allow it to cool and add to the trifle dish making sure there is plenty on show around the edges.
4. In a large bowl mash the avocados with a fork, add the juice of half a lime, add 1 finely chopped tomato, 1 red onion, 1/3 coriander & season well. Layer this on top of the beef & sprinkle with grated cheese.
5. Slice the lime into quarters. Top the trifle with soured cream, nachos, salsa, fresh chillies, lime wedges and the remaining coriander.