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

How NASA helped deliver the perfect toasted cheese sandwichHow NASA helped deliver the perfect toasted cheese sandwichThe only thing better than a piping hot toasted cheese sandwich is a piping hot toasted cheese sandwich brought right to you. Problem is, by the time it's delivered it's usually cold, soggy and... Al dente: Cook your pasta like the Italians doAl dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be... Australian dieticians reject paleo diet as 'suspicious, impractical'Australian dieticians reject paleo diet as 'suspicious, impractical'While "paleo" remains a bit of a buzzword in foodie culture, the Dietitians Association of Australia has joined the ranks of professionals opposed to the diet saying the scientific evidence doesn't...
advertisement
Get great recipes on your mobile wherever you are.