Beef and Mushroom Blend ‘Taco Salad’

Beef and Mushroom Blend ‘Taco Salad’

Ingredients

For the meat mushroom blend

  • 300g chestnut mushrooms, diced finely by hand or in a food processor
  • 400g lean beef mince
  • 1 medium brown onion, finely chopped
  • 4 tbsp taco seasoning (make your own with 1 tbsp each of paprika, cumin, oregano, thyme, dried garlic and diced onion
  • 1 green pepper, deseeded and sliced into strips
  • Olive oil, to sauté
  • 2 little gem lettuces, outer leaves

For the guacamole

  • 1 avocado, ripe
  • 1 lime, juice and zest
  • Salt and pepper, to season

For the yoghurt

  • 200g Greek / natural yoghurt
  • 1 green chilli, finely chopped
  • Handful of coriander leaves, finely chopped
  • Salt and pepper, to season

Method

  1. Firstly, make up the guacamole by mashing together the avocado, lime zest, lime juice and a generous pinch of salt and pepper. Set aside.
  2. Next, make up the yoghurt by stirring the chilli and coriander into the yoghurt and season well. Set aside.
  3. In a sauté pan, heat some olive oil. Cook the onion and green pepper for a few minutes on a medium high heat, then turn the heat up and add the mince.
  4. After a few minutes when the mince has browned, add the chopped mushrooms. Season well, mix thoroughly and cook until the liquid has evaporated. Add the taco seasoning and cook for 1 more minute.
  5. Lay out lettuce leaves on a large plate. Allow 3 per person. Load up each leaf with the meat and mushroom blend. Serve with a dollop of guacamole, yoghurt and sprinkle with coriander leaves.

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