Ready. Steady. Cook!
Taco salad in a tortilla basket
- Preheat oven to 180C
- Chop capsicum, red onion, capsicum, avocado and cherry tomatoes vegetables into small cubes
- Cut corn off the cob
- Shred lettuce
- Cook the mince over a medium heat. Once slightly browned add in all seasonings. Once mince is cooked, drain away any excess oils or liquids and place in a bowl on the side
- Place corn onto hot stove and let it slightly brown. Only turning every so often
- While corn is cooking find an appropriate sized oven-safe bowl, pot or ramekin that you can gently place the tortilla over
- Spray both sides of the tortilla with oil and place on top the upside-down oven-safe bowl, pot or ramekin
- Place into the oven. And set a timer for 8-10minutes
- Once corn is finished cooking place in a bowl and set aside
- Grab a large bowl and place, mince, lettuce, onion, tomatoes, capsicum, cheese and corn into the bowl. Combine well. Set aside.
- When the tortilla is slightly browned you can safely take out of oven and set aside to cool. Once cooled you can take the tortilla off the oven safe bowl, pot or ramekin and flip upside down to make a bowl
- Place combined ingredients into the tortilla bowl and top with avocado and sour cream!
500g beef mince (or your favourite vegan/vegetarian alternative)
1-2 tbsp salt
1 tbsp each of paprika, oregano, onion powder, garlic powder (alternatively you can use a pre-made sachet of taco seasoning)
2 corns on the cob
1 yellow capsicum
½ a red onion
1 small bunch of your favourite lettuce
½ an avocado
12-15 cherry tomatoes
½ cup of sour cream
2 x 12in Diego's flour tortilla
½ cup of shredded cheese
