Beef Taco Salad with Creamy Garlic Aioli

Give Mexican a summer twist with this crisp salad that's topped with corn chips and spiced mince.

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Prep Time: 20 mins Servings: 4-6
  • olive oil

    500g beef mince

    1 corn cob

    1 small brown onion, diced

    2 Tbsp paprika

    1 Tbsp ground cumin

    1 Tbsp ground coriander

    1 bunch coriander, chopped

    2 limes, cut in half

    Edmonds classic garlic aioli

    1 cos lettuce, chopped

    1 carrot, julienned (or shredded through food processor)

    100g baby spinach leaves

    1 Lebanese cucumber, diced

    2 tomatoes, diced

    100g kalamata olives sliced

    50g grated parmesan

    100g plain corn chips


    1. Add olive oil to a hot fry pan and brown mince (4 mins). Remove the kernels from the corn cob by holding it upright and running a sharp knife down its length. Add corn and onion to the beef and cook until soft (3 mins). Add the spices and season to taste. Cook for one more minute then set aside to cool.
    2. Toss all the salad ingredients in a large bowl, except parmesan. Crush the corn chips into the bowl, add the beef mix and toss once more and sprinkle with parmesan cheese.
    3. Garnish with coriander and serve with drizzled Edmonds Classic Garlic Aioli and cut limes.


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