with Cos Salad & Sour Cream
This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.
Allergens
Utensils
Tags
Avocado
1
Baby cos lettuce
1
BBQ sauce
1 packet
Beef & Pork Mince
250 g
Onion
1 packet
Cheddar cheese
1 packet
Diced bacon
90 g
Light Sour Cream
1 packet
Mini flour tortillas
6
Tex-Mex spice blend
1 sachet
Tomato
1
• Roughly chop baby cos lettuce. • Cut tomato into thin wedges. • Thinly slice brown onion. • Slice avocado in half, scoop out flesh and thinly slice.
• Heat a large frying pan over high heat. Cook beef & pork mince (no need for oil!), diced bacon and sliced onion, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Remove from heat, then stir in BBQ sauce and a splash of water, until coated. Season with salt and pepper to taste.
• Meanwhile, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, tomato, avocado and a drizzle of vinegar and olive oil. Season to taste.
• Top each tortilla with some cos salad and BBQ Tex-Mex bacon, beef and pork. • Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with remaining salad. Enjoy!
854
kcal
Calories
3570
kJ
Energy (kJ)
43.5
g
Fat
19.6
g
of which saturates
62.7
g
Carbohydrate
20.6
g
of which sugars
9.7
g
Dietary Fibre
46.7
g
Protein
0
mg
Cholesterol
1680
mg
Sodium
