Hot Taco Salad Recipe

I first developed this hot taco salad recipe one afternoon by combining a few bits and pieces I had sitting in my cupboard and fridge. Since then it’s become a firm favorite in our household as not only is it delicious and very cheap to make, it’s also ready in about 15 minutes flat – perfect when you’re short on time but don’t want to sacrifice on taste!

Preparation Time 5 mins – Cooking Time 10 mins – Makes 6 tacos

1 large onion, finely chopped

1 large red pepper (capiscum), finely chopped

2 large ripe tomatoes, finely chopped (don’t de-seed)

150g shredded iceberg lettuce

200g can of sweetcorn, drained

60g low-fat soft cream cheese (I like to use Kraft ‘Philadelphia Light’)

20g packet of Fajita seasoning

6 taco shells, warmed

Olive oil

Method

1. Heat some olive oil in a large saucepan and add the onions, red pepper and fajita seasoning. Fry over a medium heat for about 5 minutes until the vegetables start to soften.

2. Next, add in the chopped tomatoes and sweetcorn and continue cooking over a low heat for another 5 minutes until the mixture has softened.

3. Spread the inside of each taco shell with some cream cheese and fill with equal portions of the shredded lettuce. Spoon the taco filling into each of the taco shells and serve immediately.

Variations

You can substitute the cream cheese for sour cream if you like. And you could also try adding a little grated cheese on top of each filled taco before serving.

Top Tip

Always make sure you warm the taco shells as per the instructions on the box – they can be pretty tasteless if eaten uncooked as I've discovered in the past!

Nutrition Nugget

There are many different health benefits associated with tomatoes. For instance, tomatoes are a good source of folate, which may help to reduce the risk of colon cancer.

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Or return to our home page for some other great veggie meal ideas.

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