A hearty taco salad served in a crisp tortilla bowl. The salad is topped with seasoned ground beef, black beans, corn, cherry tomatoes, shredded cheese, lettuce and fresh cilantro. Lime wedges are arranged beside the bowl on a wooden cutting board.

Main courses

Mexican salad in a taco bowl

2 portions
20 minutes

This salad meal is not only tasty and healthy, it’ll save on dishes. What could be better?

 

 

INGREDIENTS

  • 2 Mejicano whole wheat tortillas (10 in.)
  • ½ lb extra lean ground beef
  • 1 head of curly leaf lettuce
  • 1 avocado
  • A few cherry tomatoes (to taste) 
  • ½ cup (120 mL) corn kernels
  • 1 jalapeno pepper
  • ½ cup (120 mL) of your choice of grated cheese
  • 1 lime cut into wedges
  • ¼ cup (60 mL) canola oil
  • 1 teaspoon (5 mL) Mexican spice blend (see recipe)
  • Fresh cilantro 

STEPS

  • Preheat the oven to 350 °F.
  • Place the tortillas in the bottom of ramekins to form a bowl.
  • Cut the cherry tomatoes in half. 
  • Drain the corn.
  • Bake the two ramekins, tomatoes and corn for about 12 minutes. Set aside.
  • In a skillet, sauté the ground beef in oil. Once the meat is browned, add the Mexican spices and cook for another 2 to 3 minutes. Set aside.
  • Wash and coarsely chop the lettuce.
  • Peel and dice the avocado.
  • Finely chop the jalapeno pepper.
  • Fill the taco bowls with lettuce, the ground beef and its juices (that’s your dressing!), diced avocado, cherry tomatoes and roasted corn. 
  • Garnish with jalapeno peppers, cheese, cilantro and lime wedges. 

FIND OUT MORE RECIPES

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Mexican soup

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