Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.21 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/2 bunch coriander
- 400grams Woolworths corn kernels, drained
- 450grams Woolworths thin beef sausages
- 35grams Woolworths taco seasoning mix
- 400grams Macro Organic no-added-salt diced tomatoes
- 2tablespoons chipotle barbecue sauce
- 100grams Macro Organic original corn chips
- 150grams Woolworths light sour cream
- 1 cup Woolworths light shredded tasty cheese
- 5mL extra virgin olive oil cooking spray
Description
Make the most of a bulk pack of beef sausages and remove sausage meat from casings for this taco bowl recipe, which is Mexican-inspired and full of fresh flavours.
Method
Step 1 of 4
Separate coriander leaves from stems. Reserve leaves. Finely chop stems. Spray corn with oil. Heat a large non-stick frying pan over medium-high heat. Add corn. Cover and cook, stirring occasionally, for 3 minutes or until golden-brown. Transfer to a plate.
Step 2 of 4
Heat frying pan over medium-high heat. Squeeze sausage meat from casings and into pan, then cook, stirring to break up any lumps, for 3 minutes or until browned. Drain any excess oil from pan.
Step 3 of 4
Add seasoning and cook, stirring, for a further 30 seconds or until combined.
Step 4 of 4
Stir tomato and sauce into sausage mixture. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until mixture thickens. Divide chips between bowls. Top with sausage mixture, corn, sour cream and cheese. Season with freshly cracked black pepper. Serve sprinkled with remaining coriander.
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