- 0:11 Prep
- 0:06 Cook
- 4 Servings
- Capable cooks
Get your tastebuds jumping with this speedy meal.
Ingredients
- 8 Old El Paso Stand ’n Stuff Taco Shells
- 1 tablespoon olive oil
- 600g lamb leg steaks, thinly sliced across the grain
- 2 tablespoons taco seasoning (see note)
- 375g btl mild salsa (see note) corn salsa
- 310g can corn kernels, drained
- 1/2 red onion, finely chopped
- 1/3 cup chopped fresh coriander
- 1 tablespoon fresh lime juice
Method
- Step 1Heat the taco shells following packet directions.
- Step 2Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the lamb, stirring, for 5 minutes or until browned. Add the taco seasoning and salsa. Cook, stirring, for 1 minute or until heated through.
- Step 3To make the corn salsa, combine the corn, onion, coriander and lime juice in a bowl.
- Step 4Divide the lamb mixture among the taco shells and top with the corn salsa.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2045 kj
Energy
22g
Fat Total
7g
Saturated Fat
6g
Fibre
36g
Protein
105mg
Cholesterol
1804.96mg
Sodium
9g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
If you want this recipe to be gluten free, use gluten-free salsa and gluten-free taco seasoning.
Swap it: Replace the corn with a green capsicum, seeded, chopped.
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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