Tex Mex salad is one of my children’s favourite dinners. It has it all; colour, crunch and deliciousness! This is a dinner I make when we need something on the table fast.

Serves: 4 – 6
 Prep: 10 mins Cook : 20 mins

Ingredients

Nachos Layer

• 1 packet corn chips
• 1 cup grated cheese

Salad

• 500g beef steak
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Mexican of fajita seasoning
• 425g canned corn
• 425g red kidney beans
• ½ iceburg lettuce
• 1 red capiscum
• 2 tomatoes
• Coriander, optional

Yoghurt dip

• ½ cup Greek yoghurt
• 1 tablespoon sweet chilli sauce

Guacamole

• 1 avocado
• ½ lime or lemon
• 1 tablespoon coriander, optional
• Dash sweet paprika, optional

Directions

1. Preheat oven to 180°C
2. Place corn chips on oven tray and top with grated cheese (layer corn chips and cheese if tray is not large enough)
3. Sprinkle beef steak with Mexican seasoning
4. Heat oil in pan on medium to high heat and cook steak 2-3 minutes each side (or to your liking)
5. Remove meat from pan
6. Add corn and beans to pan  and cook for 5 minutes
7. Place nachos in oven and cook for 10 minutes
8. Make guacamole by mashing avocado and mixing in lemon juice and mix in paprika and coriander if using
9. Make yoghurt dip by mixing yoghurt and sweet chili
10. Chop lettuce, tomatoes and capsicum
11. To make salad place diced iceberg lettuce on platter
12. Top with tomatoes, capsicum, beans and corn
13. Top with nachos
14. Slice beef into strips and place on salad
15. Sprinkle with coriander, if using
16. Serve with dips

Notes

Instead of using beef steak and seasoning, you can use BBQ chicken.

Make this dish vegetarian by mixing black beans, a dash water and Mexican seasoning into the corn mix and leave out the beef.

Try making your own chips out of mountain bread. Simply rip, bake for 10 minutes and use as corn chips.

To make this dish Gluten Free use Gluten Free Mexican seasoning and Gluten Free corn chips.