Beef taco salad and chipotle dressing
Delicious Mexican bowl with creamy dressing
3
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
Share
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
i
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 punnet 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
1
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
2
To make the dressing, mix chipotle, mayonnaise, yogurt and 1 Tbsp lime juice. Season with salt.
3
Season red cabbage with remaining vegetable oil, lime and salt.
4
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. Note, the taco seasoning is contributing to the recipe's high sodium content.
Energy
3255kJ (778 kcal)
Protein
43.8g
Total Fat
46.6g
Saturated Fat
10.3g
Carbs
39.1g
Dietary Fibre
14.5g
Sodium
2502mg
Iron
8.2mg
Zinc
8.8mg
Vitamin B12
1.4µg
