Pulled beef nacho salad

Cooking Salads Pulled beef nacho salad

Try this delicious Mexican twist on a simple salad.

Lables: Fish free Gluten free Sesame free Shellfish free Wheat free
  1. Heat olive oil in a fry pan and sauté the onion. Add spices and season to taste. Add chicken stock and pulled beef in large pieces. Cook until liquid has reduced by half then shred the beef with two forks.
  2. Arrange the cos lettuce on a platter and top with pulled beef mixture, tomatoes, cucumber, jalapeños, olives and chopped coriander. Crush corn chips on top and toss. Drizzle Praise Deli Style Ranch dressing and serve with lime wedges.

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Olive oil
1 small brown onion, diced
2 tbsp smoked paprika
1 tbsp ground cumin
1 cup Massel chicken style liquid stock
1/2kg store bought, pre-cooked pulled beef
1 cos lettuce, roughly chopped
2 tomatoes, diced
1 Lebanese cucumbers, diced
100g sliced jalapeños
100g sliced kalamata olives
1 bunch fresh coriander, washed and chopped
100g plain corn chips
1/2 cup Praise Deli Style Ranch Dressing
2 limes, cut in wedges

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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