A Tex-Mex classic, this fresh salad is both crunchy and creamy. The cheese adds a rich saltiness and the pickled jalapeno a briny kick. It is ready in under 10min if you have ready made meat at hand (or are skipping it altogether) and under 30 min if you are making the taco meat.
Recipe
Serves: 2 | Time: <30 min
Ingredients
… for the taco meat:
- 250g minced beef
- 1 /2onion
- 1/2 tsp tomato paste
- 1.5 tsp taco seasoning (smoked paprika, cumin, onion powder, oregano, garlic powder, salt)
- 1 tsp oil for frying
… for the base:
- 1 head of butter lettuce or 1 packet of lettuce
… for the toppings (adjust selection and quantities to taste):
- Shredded cheddar
- 1/2 small can of sweetcorn (150g | ~5oz)
- 1 tomato, diced
- Tortilla chips, handful, crushed
- 1/2 avocado, diced
- 1/2 lime (optional – juice used to avoid browning on avocado)
- Pickled jalapenos
- 4 heaping tbsp Greek yogurt, or to taste
- 1/4 red onion, finely diced (optional)
Method
Make the meat
- Heat oil in a pan over hight heat.
- Crumble in the mince and brown until lightly crispy (time will depend on your mince and equipment, it takes about 10min for me). Be careful to not overcrowd the pan it will boil your mince. Brown in batches if needed.
- Meanwhile fine dice the onion.
- Use a slotted spoon to strain the meat and save in a bowl for later. Discard any excess fat but keep about a tablespoon in the pan.
- Fry the onion on low to medium heat in the mince fat until translucide (about 3 to 5min).
- Add tomato paste and cook for 2min.
- Add taco seasoning and cook for 20sc.
- Add mince meat back to the pan and fry together until well combined. Taste and adjust seasoning. Cook longer if you wish for a crispier meat.
Assemble
- Prepare your topping:
- Rince and tear / shred the salad
- Dice tomatoes
- Dice onion
- Crush tortilla chips
- Dice avocado and drizzle with lime juice to avoid browning (optional)
- Assemble the salad, splitting the ingredients across 2 bowls: lettuce + meat + toppings (sweetcorn, tomato, avocado, onion, cheddar, meat, jalapeno, crushed tortilla chips, yogurt).
Substitutions
I highlight here the core that makes the soul of the dish and suggest possible substitutions.
Core: There is no singular ingredient or component that cannot be substituted in this recipe, even the lettuce could be substituted with rice. The basis is to organise the salad around Tex-Mex ingredients and flavours with a few flavour bombs in the mix. Personally a well seasoned meat (or peppers or beans for vegetarians), a sharp cheese, pickled jalapeno and Greek yogurt are my essentials. And yes Greek yogurt (great sub for sour cream and I always have some in my fridge).
Substitutions: Everything can be substituted to your liking.
| Recipe components | Possible substitutions* |
| Beef mince | I would recommend seasoning any substitutions with taco seasoning. You can find my taco seasoning here (5 ingredients), or get a premade Mexican/ taco/ guacamole seasoning from the store. • Beef & pork mince • Pulled chicken • Pulled pork • Gilled bell peppers and onions (vegetarian) • Beans (vegetarian) |
| Cheddar | The choices are endless but here are some ideas: • Mexican mix • Pepper Jack • Swiss/ Emmental |
| Butter lettuce | (Again) Endless choices but some ideas include: • Iceberg lettuce • Romaine lettuce • Rice • Quinoa |
| Greek yogurt | This is already a substitute but you could substitute with or add: • Sour cream • Chipotle sour cream, chipotle mayo or chipotle Greek yogurt • Ranch dressing • Salsa • Guacamole • Refried beans |
| Other toppings | • Pico de gallo • Beans • Peppers |
The Global Homecook 