Ingredients
| 1 ½ cups | Grated cheese |
| 1 whole | Capsicum, sliced into thin rounds |
| 450 g | Beef mince |
| 1 cup | cooked quinoa |
| ¼ cup | Taco seasoning of choice |
| ¼ cup | Mango juice, (or use water) |
| 2 bags | Taylor Farms Avocado Ranch chopped Salad Kit |
| 1 handful | Coriander |
| ½ cup | Pickled onions |
| 16 | Cherry tomatoes, Halved |
Directions
Heat the oven to 190C.
On a lined baking sheet, make small piles of grated cheese (about 1/8 cup each). Place a single slice/round of capsicum on the top of each pile. Bake and let melt for approximately 8 – 10 minutes, checking on them periodically. You want them to be melted, flat, and bubbly so that they get crispy but not burned. Remove them from oven and let them cool for about 5 -10 minutes before serving.
In a large skillet over medium high heat, brown the beef, making sure to break it into small pieces/crumbles with a large spoon or spatula as it cooks.
Once browned (usually about 6 – 8 minutes), add the quinoa, taco seasoning and mango juice (or water). Stir thoroughly and cook for another 2 minutes. Set aside.
To assemble the salads, divide chopped salad mixture evenly amongst 4 bowls. Top with meat mix, pickled onions, coriander and tomatoes. Then, top with the items that came in the salad kit bag (dried corn, shredded cheese and dressing). Serve each salad with 1 -2 crispy cheese medallions.
