Other Recipes


6 Servings


60 minutes


30 minutes


Mexican Taco Salad


250 ml (1 cup)Neilson sour cream
10 ml (2 tsp)ground cumin
30 ml (2 tbsp)freshly squeezed lemon juice
45 ml (3 tbsp)fresh coriander, chopped
To tastebrown sugar
2onions, chopped finely
1jalapeno pepper, minced
3garlic cloves, minced
45 ml (3 tbsp)oil
15 ml (1 tbsp)ground cumin
675 g (1 1/2 lb)ground beef
45 ml (3 tbsp)tomato paste
60 ml (4 tbsp)mild Mexican chilli powder
500 ml (2 cups)water
To tastesalt and freshly ground pepper
Sufficient quantityshredded lettuce
3tomatoes, diced
1/2 English cucumber, diced
360 g (12 oz)Saputo mild cheddar cheese, grated
12 corn tortillas, cut in strips and fried (or commercial tortilla chips)


Combine all the ingredients for the sauce and set aside.

In a large skillet, sweat the onion, jalapeno and garlic for about 8 minutes. Add the cumin and cook another 2 minutes. Add the meat and cook, breaking it up with a wooden spoon, until it is no longer pink. Add the tomato paste, chilli powder and water. Season with salt and pepper and continue cooking until almost all the liquid has evaporated. Transfer to the middle of a large serving platter.

Arrange the shredded lettuce around the meat mixture, top with diced tomatoes and cucumber and sprinkle with cheddar.

Serve with the tortilla chips and sauce.