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Taco Trifle

Recipe  

A showstopping Mexican inspired salad with layers of fresh taco toppings, perfect for the whole table.

Serves: 8 people   |   Prep time: 60 minutes   |   Cooking time: 10 minutes

Mexican   |   Main  

  

Ingredients

  • 2 Baby gem lettuce
  • 3 Large vine tomatoes
  • 2 x Large red onions
  • 1 x Green pepper
  • 10g Jalapeños
  • 30g Coriander
  • 2 x Limes
  • 1tbsp Olive oil
  • 400g / 1 x Tin of taco beans
  • 250g Minced beef
  • 1 Garlic clove - pressed
  • 2 tsp Smoked paprika
  • 1/2 tsp Chilli powder - add more if you like the heat
  • 200g Grated cheddar - coloured, plain or a mixture of both
  • 2 Large ripe avocados
  • 100g The Deli Chunky Salsa
  • 150g Lightly salted Tortilla chips
  • 2 Fresh mixed chillies - sliced
  • 500ml Soured cream

You will need a 20cm trifle dish for this dish.

  

Method

  1. Heat the taco beans in a jug in the microwave for 2 minutes or until piping hot allow to cool and pour onto the lettuce.
  2. Dice 3 tomatoes, 1 green pepper, 1 onion, 1/3 of the coriander 10g jalapeño season with salt and the juice of half a lime & a dash of the oil.
  3. Fry off the mince in pan on a medium heat with some oil with the paprika, chilli powder and garlic for ten minutes until cooked through and nicely browned - allow it to cool and add to the trifle dish making sure there is plenty on show around the edges.
  4. In a large bowl mash the avocados with a fork, add the juice of half a lime, add 1 finely chopped tomato, 1 red onion, 1/3 coriander & season well. Layer this on top of the beef & sprinkle with grated cheese.
  5. Slice the lime into quarters. Top the trifle with soured cream, nachos, salsa, fresh chillies, lime wedges and the remaining coriander.