- 1 ripe avocado, stoned, peeled and cut into chunks
- 1 pot (150ml) soured cream
- 3 tablespoons milk
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 1 1/2 tablespoons vegetable oil
- 2 red peppers, deseeded and cut into bite-size strips
- 1 medium onion, peeled and cut into thin wedges
- 450g lean beef mince
- 1 pack Old El Paso™ Smoky BBQ Seasoning Mix for Fajitas
- 100ml water
- 2 romaine lettuces, torn into pieces
- 2 tomatoes, chopped
- 100g Double Gloucester or Cheddar cheese, grated
- 100g tortilla chips, roughly crushed
- To make the dressing, place all the ingredients in a blender or food processor. Process for about 30 seconds or until smooth. Transfer to a small bowl, cover and chill in the refrigerator whilst making the salad.
- To make the salad, heat half the oil in a large non-stick frying pan over a medium heat. Add the peppers and onion and cook, stirring, for 5-6 minutes until just tender. Remove and set aside.
- Add the rest of the oil to the same pan then add the mince and fry for 5-6 minutes, stirring all the time until browned all over. Stir in the fajita seasoning mix and water and cook for a further 10-15 minutes, stirring occasionally, until the beef is cooked through and most of the liquid has evaporated.
- Divide the lettuce between 6 serving plates. Top each with some of the beef mixture, peppers and onion, tomatoes, cheese and tortilla chips. Serve with the dressing.
- If the dressing is too thick, thin it with a little additional milk.
- A ripe avocado will be relatively firm, but will give to gentle pressure when squeezed.