Beef taco salad and chipotle dressing

Delicious Mexican bowl with creamy dressing

Serves

20 mins

Prep Time

10 mins

Cook Time

Recipe author

Silver Fern Farms

This fresh taco salad combines seasoned ground beef with crisp vegetables like red cabbage, corn, and avocado, all tossed together with a tangy, creamy chipotle dressing. The salad is finished with crunchy tortilla chips and a garnish of fresh herbs. Quick and easy to prepare, this dish offers a delicious balance of texture and flavour, perfect for a luscious lunch.

This recipe is courtesy of Silver Fern Farms.

Rate this recipe

High Protein

High Iron

High Fibre

Beef,

Lunch,

Easy,

Everyday

Ingredients

Beef taco bowls

1 pack Silver Fern Farms Premium Ground Beef

2 Tbsp vegetable oil

3 Tbsp taco seasoning

1 Tbsp chipotle chilli in Adobo sauce

½ cup mayonnaise

½ cup whole milk plain unsweetened yoghurt

2 Tbsp lime juice

2 cups red cabbage

thinly sliced

1 large head romaine lettuce

chopped

1 cup sweet corn kernels

fresh or canned off the cob

1 pint yellow cherry tomato

halved

¼ small red onion

thinly sliced

1 avocado

sliced

½ cup fresh coriander

1 cup tortillas

crushed into chips

Method

For the taco bowls

Heat 1 Tbsp oil in a large case iron skillet over medium-high. Add beef and cook, breaking up with a spatula until beginning to turn brown, about 2 minutes. Sprinkle on the taco seasoning and continue to cook until fully cooked, another 2 minutes.

Start Timer

To make the dressing, mix chipotle, mayonnaise, yogurt and 1 Tbsp lime juice. Season with salt.

Season red cabbage with remaining vegetable oil, lime and salt.

To assemble, arrange all veggies, seasoned beef, cilantro and tortilla strips on the shredded lettuce in bowls. Drizzle chipotle dressing over or serve on the side.

Nutrition Information per Serving (608g)

This nutrition analysis is based on 3 serves.

Energy

3255kJ (778 kcal)

Protein

43.8g

Total Fat

46.6g

Saturated Fat

10.3g

Carbs

39.1g