Beef Taco Salad
Cooking With Zahra recipe - Mexican
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g ground beef
- 1 small onion (finely chopped)
- 1 tsp salt
- ½ tsp chilli powder
- ½ tsp cornstarch
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- ½ tsp cayenne pepper
- ½ tsp dried garlic powder
- ½ tsp dried oregano
- 1 tomato (finely chopped)
- ¼ red onion (finely chopped)
- ½ lime (juiced)
- 1 tsp olive oil
- 2 tbsp coriander (finely chopped)
- salt
- pepper
- ½ chilli pepper (deseeded and finely chopped)
- ⅓ cup jalapeno (sliced)
- 1 avocado (sliced)
- 1 cup labneh or sour cream
- 1 cup shredded lettuce
- 1 corn (cooked)
- 1 cup shredded cheese ((Mexican mix))
- 1 pack taco shells or taco chips ((optional))
Instructions
- 1
Heat a medium-sized skillet and brown the ground beef. Season with salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, garlic powder, and oregano. Stir until well combined and cooked through.
- 2
In a bowl, combine the chopped tomatoes, red onion, fresh coriander, lime juice, olive oil, and a pinch each of salt and pepper. Add a dash of paprika and chili powder for extra spice. Mix well.
- 3
Boil the corn until cooked. Then, on a cast-iron grill pan, grill the corn to achieve a nice char. Once cooled, slice the corn off the cob and set aside.
- 4
In a large serving bowl, lay the shredded lettuce as the base. Top it with the spiced minced beef, shredded cheese, prepared salsa, charred corn, cubed avocado, and sliced jalapenos.
- 5
Serve with labneh or sour cream on the side. Accompany the salad with taco shells or chips if desired. Enjoy this hearty, flavorful meal!