Mexican Beef Layered Salad Taco Bowls
Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
Hola! Today is the 5th of May, which as well as being Cinco de Mayo, is also my birthday! It may come as no surprise to those who know me, that my birthday falls on a party or fiesta day, which is great news as I am a bit of a party girl! So, when I received a parcel from Old El Paso, with all sorts of Mexican goodies I was all set to create some party food for me and my friends! Today’s “Fiesta Food” recipe is very easy, but it looks spectacular and tastes delicious……using Old El Paso’s Stand N Stuff Soft Tacos, which I used as a salad bowl, I made a Mexican Layered Salad, with spiced minced beef, crisp lettuce, juicy tomatoes, spring onions, avocado, tomato salsa, seasoned crème fraiche, grated cheese and jalapeño peppers, the salad bowls are then topped with crunchy tortilla chips.
I used the Extra Mild Super Tasty Stand ‘N’ Stuff Soft Taco Kit, which comprised eight Stand ‘N’ Stuff Soft Flour Tortillas, Cool Herb Topping Mix and an Extra Mild Super Tasty Tomato Stir-in Sauce……I used all the ingredients but in a different way to the suggested serving ideas on the packet. The great thing about today’s recipe for Mexican Beef Layered Salad Taco Bowls, is that you can make it into a “help yourself party” type of meal, where all the ingredients are chopped and prepared beforehand, as well as the beef being cooked, and everyone makes their own salad bowls.
As well as being a great idea for party food, these salad bowls would be a FAB idea for a picnic too……just prepare all the salad “fixings” beforehand, as before, and pack everything in individual sealed containers to take to the picnic…..the Stand N Stuff Soft Taco shells can be pre-heated and kept in tinfoil to keep them fresh and the spicy minced beef if also delicious served at room temperature. Today’s Fiesta Party recipe is shared below, and if you fancy trying other flavours from the Stand N Stuff range, then Old El Paso offer three other taco kits….. Garlic & Paprika Stand ‘N’ Stuff Soft Taco Kit; Smoky BBQ Stand ‘N’ Stuff Soft Taco Kit; Stand ‘n’ Stuff Crunchy Taco Kit and you can just buy the Stand ‘N’ Stuff Soft Flour Tortillas by themselves too. I hope you enjoy my recipe, and have FUN if you having a Cinco de Mayo Fiesta Party today! Karen
Disclaimer: Commissioned work with Foodies 100 and Old El Paso – I received a selection of Old El Paso products and was paid to create this recipe idea.
Mexican Beef Layered Salad Taco Bowls
(Serves 4 as a main meal, or 8 as part of a buffet)
450g 5% fat minced beef
1 small crisp lettuce, shredded
4 tomatoes, finely diced
1 bunch spring onions, trimmed and finely diced
2 avocados, peeled and sliced
1 jar of Hot Thick n’ Chunky Salsa
125mls crème fraiche or sour cream
150g grated mature Cheddar cheese
1/4 jar of Sliced Green Jalapeños
2 limes, cut into quarters
1. Fry the minced beef in a large frying pan until browned all over, about 8 to 10 minutes, then add the Extra Mild Super Tasty Tomato Stir-in Sauce that’s in the kit; fry for a further 2 to 3 minutes, then place it in a covered heatproof bowl and keep it warm until you need to serve the salad bowls. You can also serve this at room temperature.
2. Mix the Cool Herb Topping Mix with the crème fraiche and set to one side.
3. Place the taco shells into a large piece of tinfoil and heat them up in a warm oven for about 5 minutes.
4. To serve: Place the meat, crème fraiche sauce and all the prepared vegetables into serving bowls; layer the salad in each soft taco shell as follows: shredded lettuce, tomatoes, spring onions, avocado slices, salsa, creme fraiche sauce, grated cheese and jalapeños – then squeeze some lime juice of the top of the layered salads and enjoy.
5. Variations: For vegetarians omit the minced beef and used minced Quorn or refried beans. In place of minced beef, use minced pork or turkey.
More Mexican Cinco de Mayo inspired recipes on Lavender and Lovage: