29 18 APRIL 2024 Food&Drink Serves 4 Prepare 20 minutes Cook 10 minutes 500g pack 12% fat British Beef Mince 2 tsp Cooks’ Ingredients Mexican Style Seasoning 1 tbsp olive oil 2 tbsp mayonnaise 1 lime, juice 2 romaine lettuces, nely shredded 300g pack red choice tomatoes, nely diced 1 large red onion, peeled and chopped 1 midi cucumber, nely diced 1 extra large avocado, nely diced 420g can Essential Black Beans In Water, drained and rinsed Big bowl taco salad This zingy salad offers a feast of crisp, juicy, creamy textures, topped off with the crunch of smashed tortillas COOK’S TIP Prepare all the salad ingredients before frying the seasoned beef, then toss together immediately before serving. Weekend flavours These four tantalising recipes will take you from Friday night through to Sunday lunch 2 tbsp Mezzetta Sliced Tamed Jalapeño Peppers, roughly chopped 75g feta, crumbled (or mature Cheddar, nely grated) ¼ x 25g pack coriander, leaves only 50g Essential Salted Tortilla Chips, roughly crushed 1 Heat a large nonstick frying pan and add the beef and Mexican-style seasoning. Cook over a high heat for 8-10 minutes, breaking up the meat with a spoon until browned and a little crisp, with no pink meat and juices that run clear. There should be enough natural fat in the meat, but add a splash of olive oil to the pan if it starts to stick. 2 Whisk together the olive oil, mayonnaise and lime juice to make a dressing. Season. 3 Place the lettuces, tomatoes, onion, cucumber, avocado, black beans, jalapeños and cheese into a large bowl. Pour over the dressing and toss together well. 4 Add the spiced beef to the salad and toss again until well mixed. Divide between 4 large bowls and scatter with coriander leaves and tortilla chips to serve. Per serving 2818kJ/678kcals/44g fat/12g saturated fat/ 25g carbs/9.7g sugars/15g bre/38g protein/1.1g salt Friday night Recipes: Silvana Franco, Photographs: Gareth Sambridge, Food styling: Marina Filippelli, Styling: Julie Patmore, Art direction: Corrie Heale
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