Mexican Beef Taco Salad Bowl

• 1 tablespoon olive oil
• 500g beef mince
• 1 packet store bought taco seasoning
• 400g black or kidney beans, drained and rinsed
• 1/2 iceberg lettuce, shredded
• 1 cup grated or shredded cheese

To serve

• 150g corn chips of your choice
• 1/2 cup sour cream or natural yoghurt
• fresh coriander
• lime wedges

1. Heat olive oil in a pan, add the beef mince and sear on a high temperature for a couple of minutes until browned. Reduce the temperature and add the taco seasoning. Cook on the lower temperature until the meat is cooked through.
2. Add the beans and continue to simmer for a few minutes before removing from the heat.
3. Layer the beef and bean mixture in a large salad bowl or on a platter with the shredded lettuce, corn chips and grated cheese.
4. Top with sour cream, fresh coriander and lime wedges.