MEXICAN BEEF SALAD
COOKBOOK: Super Food Ideas - Nov 2007
RATE : ❤️❤️❤️👌🏻👌🏻👌🏻💲💲💲
I love meat, I love BBQ, I love Mexican! How can you go wrong!
You can either use the BBQ or a grilled pan and you will get a great result.
Super easy to put together. The only change that I would make is add a little more of the taco seasoning to the meat. You should maybe buy two sachets of the seasoning, more flavour enhances this salad Can be eaten hot or cold
400g butternut pumpkin, peeled and cut into 1cm cubes (I bought mine already cubed)
500g beef rump steak
35g packet taco seasoning
400g can red kidney beans, rinsed & drained
310g can corn kernels, rinsed & drained
1/2 cup fresh parsley, chopped
4 green onions, thinly sliced
Boil water in pot and add cubed pumpkin pieces. Simmer for 5-6 minutes and drain, set aside.
Meantime, preheat the BBQ or chargrill pan. Rub seasoning to the meat on each side. Let it stand for a few minutes.
Spray BBQ or pan with oil lightly. Cook meat for 2-3 mins on each side, or cooked through as per your liking. Set aside and keep warm.
In a pan, add olive oil and fry gently the shallots (green onions) , add the red kidney beans, pumpkin, corn and leave for 2mins. Remove from heat. Place mixture in serving plate.
Slice the meat thinly and add it to the bean mixture. Add the parsley and mix well. Add a splash of lime juice before serving. Ready to serve.