Tex-Mex Salad

Serves 4


Calories per serving


For the Salsa:

400g tin of chopped tomatoes

100g green jalapeno peppers, roughly chopped

2 garlic cloves

1/2 onion, roughly chopped

1/2 tsp salt

1/2 tsp sugar

Juice of 1/2 lemon

For the Beef:

1 tbsp olive oil

600g lean minced beef (max 10% fat)

10 cheery tomatoes, halved

Salt and freshly ground black pepper

For the Salad:

1 iceberg lettuce, shredded

1 ripe avocado , peeled and diced

200g tin of sweetcorn, drained

1 small red onion, finely sliced

For the Quesadillas:

2 wholemeal tortillas

2 low fat cheddar slices

How to prepare:

  1. Place all of the ingredients for the salsa in a food processor and blitz until combined. Set aside whilst you cook the beef.
  2. Heat the olive oil in a large pan over a medium heat. Fry the beef until browned. Add the cherry tomatoes and a little seasoning. Stir in 2-3 tablespoons of the salsa. Cook for about 15 minutes, stirring occasionally.
  3. Now prepare the salad. Mix the iceberg lettuce, avocado, sweetcorn and red onion in a medium bowl. Divide the salad between four serving plates.
  4. A few minutes before serving, prepare quesadillas. Lay one tortilla in a non-stick frying pan and top with Cheddar slices. Place the other tortilla on top and press down gently. Place the pan on a medium heat and cook the quesadilla for 2-3 minutes on each side, until the Cheddar has melted. Cut the quesadilla into quarters and keep it warm while you prepare to serve.
  5. Taste the beef and sauce and adjust the seasoning (you may need more black pepper). Spoon equal amounts of the beef and sauce on top of the salad on the serving plates. Top each plate with a quesadilla quarter and serve.

Approx 488 Kcal, 7.5g Fibre and 39.4g Protein per serving.