Beef Nacho Salad Bowl

    35 minutes

    These nacho bowls have the yum factor of regular nachos but with some extra goodness by adding lots of salad. Eat it as its served or toss everything together and devour, it's up to you!

    1 person made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 500g beef mince
    • 1 (35g) sachet taco spice mix
    • 3/4 cup water
    • 1/2 cup bottled chunky tomato salsa
    • 150g corn chips
    • 3/4 cup grated Cheddar cheese
    • 2 corn cobs, still in husk
    • 75g baby spinach leaves
    • 1 Lebanese cucumber, diced
    • 1 avocado, diced
    • 250g cherry tomatoes, quartered
    • 3/4 cup coriander leaves
    • 1/3 cup sour cream

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 220 degrees C. Line a large baking tray with baking paper.
    2. Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, breaking up any lumps, for 5 minutes or until browned. Add the spice mix and cook for 1 minute. Add the water and half the tomato salsa. Bring to the boil. Reduce heat and simmer for 4-5 minutes or until thickened.
    3. Meanwhile, arrange the corn chips in a single layer on the prepared tray. Sprinkle with the cheese. Bake for 5 minutes or until cheese is melted and golden.
    4. Cook the corn, still in the husk, in the microwave on HIGH for 4 minutes. Peel the husk away. Cut kernels from corn. Arrange the spinach, cucumber, avocado, tomato, corn, cheesy corn chips and half the coriander all in piles in large serving bowls. Top the chips with the beef mixture. Dollop with the sour cream, remaining tomato salsa and sprinkle with the remaining coriander. Serve.

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