Beef Taco Salad

What you need

Ingredients

Measured for 4 servings.

• 560 gLean Ground Beef 95%, raw
• 280 gBlack Beans, cooked drained
• 180 gCorn
• 260 gTomato
• 200 gBell Pepper
• 160 gAvocado
• 160 gGreek Yogurt 2%
• 160 gSalsa
• 15 gTaco Seasoning

Make it

Method

1. 01

   Dice the measured 260 g tomatoes, 200 g bell pepper and 160 g avocado. Drain and rinse the 280 g already-cooked black beans. Keep the measured Greek yoghurt and salsa chilled while cooking the meat.

2. 02

   Heat a nonstick frying pan over medium-high heat. Crumble in 560 g lean ground beef and cook for about 8–10 minutes, stirring and breaking up clumps, until the centre reaches at least 71°C. Drain excess rendered fat only if desired; this may change the calculated fat per serving.

3. 03

   Stir the measured 15 g taco seasoning into the cooked beef. Add the beans and 180 g corn and warm for about 2–3 minutes until fully hot; add a splash of water if the pan becomes dry.

4. 04

   Share the fresh tomato, pepper and avocado between four bowls. Top with the warm beef mixture, then spoon on the measured 160 g yoghurt and 160 g salsa. Keep uncooked toppings separate from raw-meat utensils.