Mexican taco salad

Mexican taco salad

Ingredients

  • 420g can red kidney beans, rinsed
  • 2 sticks cabanossi, thinly sliced
  • 200g jar favourite taco sauce
  • 1⁄2 green capsicum, chopped
  • 1 cup grated tasty cheese
  • Pulp of 1 avocado
  • 1⁄2 cup sour light cream
  • Squeeze lemon juice, to taste
  • Chopped coriander leaves, to taste
  • 8 taco shells, warmed
  • 2 cups shredded iceberg or cos lettuce
  • Extra coriander sprigs, to decorate

Preparation method

1. Place beans, cabanossi, taco sauce, capsicum and cheese in a mixing bowl; mix to combine.

2. Place avocado in a small bowl; add sour cream, juice to taste and coriander; mash using a fork to combine roughly.

3. Fill taco shells with lettuce, then bean mixture. Top with avocado mixture. Decorate with coriander sprigs and serve.
Taco shells are best served warm; heat as packet directs or microwave on HIGH (100%) for 10-15 seconds.  

More inspiration

Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about... Bring back the quintessential Aussie burgerBring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years — a mere speck of sand in the hourglass of food history.... Chocolate, coconut and banana breadChocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
advertisement
Get great recipes on your mobile wherever you are.