Mexican Beef Salad

It's like mega hot here at the moment, and I don't know about you, but I certainly don't like coming home from work on a stinking hot day and spending hours in the kitchen whipping up a hot meal for tea. So to that end I've been trying to come up with cooler ideas for dinner, I mean we have been having salad with everything lately so I was thinking kind of like a salad in disguise so as not to distress Mr B. This one had the potential to go horribly wrong, on one hand it incorporated two of his favourite things, beef and mexican, but on the other hand there were beans involved, I knew I was walking a fine line but sometimes you just have to take a risk and this time, it paid off....Plus I mean we all like a fuss free mid week meal do we not!?


This recipe easily makes enough for 4 as a main and can be served hot, warm or cold, how's that for versatile!!

All you need is:

400g butternut pumpkin, peeled, cut into 1cm cubes
500g extra lean beef mince
35g packet taco seasoning
400g can red kidney beans, drained
310g can corn kernels, drained
1 green capsicum, diced
4 spring onions, thinly sliced
1 tspn crushed garlic
mini tortillas to serve

Cook the pumpkin in the microwave with 1/4 - 1/2 cup water for 5-7 mins or until softened.

Meanwhile, in a fry pan over medium heat, cook the mince until just starting to brown. Add the taco seasoning, garlic, capsicum and onions and cook for a further 3-4 mins.

Remove the pan from heat and stir through the pumpkin, kidney beans and corn.

Serve with tortillas and most importantly, enjoy!!

Mrs B xx