A showstopping Mexican inspired salad with layers of fresh taco toppings, perfect for the whole table.

  • Serves: 8 people
  • Prep time: 60 minutes
  • Cooking time: 10 minutes
    • Mexican

    Taco Trifle

    Recipe Information

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    2 Baby gem lettuce

    3 Large vine tomatoes

    2 x Large red onions

    1 x Green pepper

    10g Jalapeños

    30g Coriander

    2 x Limes

    1tbsp Olive oil

    400g / 1 x Tin of taco beans

    250g Minced beef

    1 Garlic clove - pressed

    2 tsp Smoked paprika

    1/2 tsp Chilli powder - add more if you like the heat

    200g Grated cheddar - coloured, plain or a mixture of both

    2 Large ripe avocados

    100g The Deli Chunky Salsa

    150g Lightly salted Tortilla chips

    2 Fresh mixed chillies - sliced

    500ml Soured cream


    You will need a 20cm trifle dish for this dish.


    Heat the taco beans in a jug in the microwave for 2 minutes or until piping hot allow to cool and pour onto the lettuce.

    Dice 3 tomatoes, 1 green pepper, 1 onion, 1/3 of the coriander 10g jalapeño season with salt and the juice of half a lime & a dash of the oil.

    Fry off the mince in pan on a medium heat with some oil with the paprika, chilli powder and garlic for ten minutes until cooked through and nicely browned - allow it to cool and add to the trifle dish making sure there is plenty on show around the edges.

    In a large bowl mash the avocados with a fork, add the juice of half a lime, add 1 finely chopped tomato, 1 red onion, 1/3 coriander & season well. Layer this on top of the beef & sprinkle with grated cheese.

    Slice the lime into quarters. Top the trifle with soured cream, nachos, salsa, fresh chillies, lime wedges and the remaining coriander.