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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.  

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