Taco Salad - cooking recipe

Ingredients
    4 (7 inch) corn tortillas
    1 tbsp olive oil
    1 None onion, chopped
    1 clove garlic, minced
    1 lb ground beef
    1 oz taco seasoning mix
    1 (13.5 oz) can diced tomatoes
    1 (10 oz) can red kidney beans, rinsed
    1/2 cup red wine
    None None Salsa
    1 None red bell pepper, seeded, chopped
    3/4 cup canned corn kernels, drained
    1 tbsp lemon juice
    1 tbsp fresh cilantro or parsley, chopped
    None None light sour cream, to serve
Preparation
    Preheat oven to 350\u00b0F.
    Lightly coat tortillas with oil. Press into 4 recesses of a deep muffin pan. Bake for 5-10 mins, until golden. Let cool in pan.
    Meanwhile, heat oil in a large frying pan over high heat. Saute onion and garlic for 1-2 mins, until onion is tender. Add ground beef. Cook for 3-4 minutes, until browned. Add seasoning mix. Cook, stirring, for 30 seconds. Add tomatoes, beans and red wine. Simmer for 5-10 mins.
    To make the salsa, combine bell pepper, corn, lemon juice and herbs. Season.
    Distribute ground beef mixture between taco bowls. Serve with a dollop of sour cream and salsa.

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