Loaded Taco Salad with Beef, Black Beans and Avocado
This loaded taco salad combines crispy tortilla chips, seasoned beef, black beans, creamy avocado, and a tangy lime dressing in one satisfying bowl. It is fresh, hearty, and easy enough for a weeknight dinner, but flavorful enough to serve for a casual gathering.
Servings4 Portions
Prep Time20 Mins
Cook Time30 Mins
Difficulty
Easy
Ingredients
4
- lean beef mince400 g
- black beans, drained400 g
- iceberg lettuce, shredded1 small head
- avocados, peeled and sliced2
- tomatoes, chopped2
- red onion, sliced1
- lime, juiced1
- sunflower oil1 tbsp
- taco or fajita seasoning0.5 pack
- tomato puree1 tbsp
- soured cream5 tbsp
- chilli sauce1 tbsp
- tortilla chips200 g
- feta, crumbled100 g
- coriander1 small bunch
Step-by-Step Instructions
01
In a small bowl, toss the sliced red onion with half of the lime juice and a small pinch of salt. Set aside to lightly pickle while you prepare the rest of the salad.
02
Heat the sunflower oil in a large frying pan over medium heat. Add the beef mince and break it up with a wooden spoon. Cook for 15 to 20 minutes, stirring occasionally, until the moisture evaporates and the meat is browned and slightly caramelized. Stir in the taco seasoning and tomato puree, cook for 1 to 2 minutes, then add the remaining lime juice and the black beans. Cook for another 2 to 3 minutes until heated through. Taste and season if needed.
03
Make the dressing by whisking the soured cream with the chilli sauce, if using, until smooth. Add a little water only if needed to loosen it to a drizzling consistency.
04
To assemble, divide a layer of tortilla chips and shredded lettuce between serving bowls. Spoon over the warm beef and bean mixture, then top with avocado, chopped tomatoes, pickled red onion and its juices, feta, and coriander. Drizzle with the dressing and serve right away with extra tortilla chips on the side.
