Mexican-spiced Beef, Tomato and Chickpea Taco Salad Bowls

Garnished with Fresh Cilantro, Cucumber, Lettuce, Corn, Red Peppers and Sour Cream

  • 20 min
Customer Favourite
Spicy
Beef
Gluten
You'll love the combination of perfectly spiced ground beef, sweet corn and crunchy, fresh toppings served in an imaginative edible bowl.
Taco beef salad bowl

Ingredients

1/2
Beef Broth Cube(s)
199 ml
Chickpeas
4 g
Coriander
199 ml
Corn Niblets
199 ml
Diced Tomatoes
1
Garlic Clove(s)
4 leave(s)
Green Leaf Lettuce
300 g
Ground Beef
1/2
Lemon(s)
2 tsp
Mexican Zapata
1
Mini Cucumber(s)
1/2
Red Bell Pepper(s)
43 ml
Sour Cream
2
Tortilla(s)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
855 kcal
Total fat
36 g
Saturated Fat
14 g
Sodium
1 g
Total Carbohydrate
80 g
Fiber
9 g
Sugar
12 g
Proteins
52 g

Instructions

Cook the meat
1

Prepare the meat

Preheat the oven to 400 F

Finely chop the onion and garlic. Drain and rinse the corn.

In an oiled skillet, fry the onion and garlic over medium heat until translucent, about 3 minutes, stirring occasionally. Add the ground beef and brown, stirring until the meat loses its pink colour, about 5 min.

Make the salad
2

Make the salad

Cut the cucumber and the pepper into thin slices. Chop the cilantro. Put in a bowl and pour in 1 tbsp of olive oil (2 tbsp for 4p), salt and pepper to taste.

Juice the lemon and squeeze in the juice. Set aside.

Add the broth
3

Continue cooking

Add the tomatoes and their juices to the pan with the meat and add spice mix and corn.

Cook 2 more minutes.

Prepare the tortilla bowl
4

Prepare tortilla bowls

Place each tortilla in an oven-safe bowl and bake for 10 min. The tortillas will take the form of the bowls.

Rinse and drain the chickpeas.

Add chickpeas
5

Finish and serve

Add the broth cube and 1/2 cup of water (1 cup for 4p) to the pan. Pour in the chickpeas. Salt and pepper. Cover and simmer 2 min and remove from heat.

Divide the lettuce leaves in the tortilla bowls, top with the meat mixture. Arrange cucumber salad and a spoon a dollop of sour cream on top.