Chilli Taco Salad

by | Nov 9, 2015 | 0 comments

This is a meal where I place all the ingredients on the table and everyone in my family has their own style of making up the salad.

Yields1 ServingDifficultyBeginner
 1/2 head lettuce - shredded
 250gms cheese - grated
 2 tomatoes - chopped
 2 avocadoes - mashed add a little lemon juice and retain one avocado stone so the avocado does not go brown
 2 carrots - grated
 1 red onion - sliced thinly
 sour cream
 Homemade Sweet Chilli Sauce (in Changing Habits Cookbook)
 1 tbsp Changing Habits Coconut Oil
 2 cloves garlic - chopped
 1 red chili - deseeded and chopped
 1 large onion - chopped finely
 1 tbsp ginger - grated
 500 gms beef mince
 1 zucchini - grated finely
 100 gms tomato paste
 400 gms organic tinned tomatoes
1

Prepare the salad ingredients place them in separate bowls or containers

2

Heat the oil, add garlic, chilli, onion and ginger, fry gently until onions are translucent

3

Add the meat and cook and stir until meat is brown.

4

Add zucchini, tomato paste and tinned tomatoes, heat through and simmer for 15 minutes.

Making up individual salads.
5

Spread some lettuce on a plate, sprinkle with the carrots, tomatoes and onion.

6

Place the cooked meat mixture on top, sprinkle with cheese, dollop the avocado and sour cream on top and pour over the chilli sauce.

7

Serve immediately.

Category,

[cooked-sharing]

Ingredients

 1/2 head lettuce - shredded
 250gms cheese - grated
 2 tomatoes - chopped
 2 avocadoes - mashed add a little lemon juice and retain one avocado stone so the avocado does not go brown
 2 carrots - grated
 1 red onion - sliced thinly
 sour cream
 Homemade Sweet Chilli Sauce (in Changing Habits Cookbook)
 1 tbsp Changing Habits Coconut Oil
 2 cloves garlic - chopped
 1 red chili - deseeded and chopped
 1 large onion - chopped finely
 1 tbsp ginger - grated
 500 gms beef mince
 1 zucchini - grated finely
 100 gms tomato paste
 400 gms organic tinned tomatoes

Directions

1

Prepare the salad ingredients place them in separate bowls or containers

2

Heat the oil, add garlic, chilli, onion and ginger, fry gently until onions are translucent

3

Add the meat and cook and stir until meat is brown.

4

Add zucchini, tomato paste and tinned tomatoes, heat through and simmer for 15 minutes.

Making up individual salads.
5

Spread some lettuce on a plate, sprinkle with the carrots, tomatoes and onion.

6

Place the cooked meat mixture on top, sprinkle with cheese, dollop the avocado and sour cream on top and pour over the chilli sauce.

7

Serve immediately.

Chilli Taco Salad
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