Pork and mixed bean taco salad
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Time to make:
$5.80 per serve
(at time of publication)
Full ingredients list:
1 small red onion, roughly chopped
2 medium red capsicums, roughly chopped
4 x 120g lean pork steaks, diced
400g can no-added-salt four-bean mix, rinsed, drained
1–2 teaspoons Mexican chilli powder
4 corn taco shells
6 cups mixed salad leaves
250g punnet cherry tomatoes, halved
1/2 cup grated reduced-fat cheese
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large non-stick frying pan with olive oil and set over medium–high heat. Add onion and capsicums; cook until soft and lightly browned. Add diced pork and cook for 3–4 minutes,
or until evenly browned.
Step 2 Add beans and chilli powder to pan with 1/4 cup water; simmer for 3–4 minutes, or until sauce is thick and pork is cooked through.
Step 3 Cook taco shells according to packet instructions, then crush.
Step 4 Divide salad leaves and tomato halves among serving plates, then top with pork and bean mixture. Scatter salad with crushed tacos and grated cheese, and serve.
About this recipe
First published: October 2014