Mexican beef salad

Mexican beef salad

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The ingredient of Mexican beef salad

  1. 400g butternut pumpkin, peeled, cut into 1cm cubes
  2. olive oil cooking spray
  3. 4 limes
  4. 450g beef rump steak, trimmed
  5. 35g packet taco seasoning
  6. 400g can red kidney beans, rinsed, drained
  7. 310g can corn kernels, rinsed, drained
  8. 1/2 cup fresh coriander leaves
  9. 4 green onions, thinly sliced
  10. 2 garlic cloves, crushed

The instruction how to make Mexican beef salad

  1. Preheat oven to 200u00b0C. Place pumpkin in a roasting pan. Spray with oil. Roast, shaking pan occasionally, for 15 minutes or until golden and tender.
  2. Meanwhile, preheat a barbecue plate or chargrill on medium heat. Juice 2 limes and set aside. Sprinkle beef with taco seasoning. Spray with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes to rest.
  3. Meanwhile, cut remaining limes in half. Cook, cut side down, for 1 minute or until slightly charred.
  4. Place pumpkin in a bowl. Add beans, corn, coriander, onion, garlic and reserved lime juice. Thinly slice beef. Add to pumpkin mixture. Toss to combine. Serve with lime halves.

Nutritions of Mexican beef salad

fatContent: 336.99 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent: 70 milligrams cholesterol

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