6 summer main-course salads

2 x large flour tortilla ‘wraps’
1–2 tsp light oil
400g lean minced beef
1 x packet Taco Seasoning Mix (Old El Paso in the Mexican section of supermarkets)
1 x 300g-400g can of beans (pinto, kidney or borlotti), drained and rinsed
100g grated Cheddar
¼ head of iceberg lettuce, finely shredded
142ml soured cream
1 avocado
2 ripe tomatoes
fresh lime juice
salt and black pepper

1. Preheat the oven to 190C/375F/gas mark 5.
2. You will need one or two brioche tins or any medium size glass or metal bowl with a flat bottom that can go in the oven. Mould the flour tortillas to fit inside the curves of the tins or bowls. The idea is to make a bowl out of the tortilla which will hold the salad ingredients.
3. Bake for 10–12 minutes or until the shells are crisp and golden. Carefully remove from the tin.
4. Meanwhile, heat the oil in a frying pan and fry the beef until well browned, stirring to break it up. Add the taco seasoning and 100ml water and bring to the boil. Add the beans, stir and simmer for 7–8 minutes until the liquid has been absorbed.
5. Remove the stone from the avocado, peel and cut into dice. Remove and discard the seeds from the tomatoes, finely chop the flesh and combine with the avocado. Squeeze over some lime juice and season with salt and pepper.
6. To build the taco salad, fill each shell with half the beef and bean mixture, the grated Cheddar and spread over some of the shredded lettuce. Add a large dollop of soured cream and top with the avocado and tomato.
7. Serve with tortilla chips and bowls of Mexican salsa and guacamole for dipping and bottles of ice cold Mexican beer with lime slices.