“This dish was inspired by a chilli con carne I like to do, but I wanted to make it lighter. There are some differences in how I season the mince in this version, but when you enjoy it with all the accompanying salad elements, I think you will love this fresh take on it!” - Monya
Based on 4 servings, adjust as needed.
Heat half olive oil in a large pan over medium low heat and add the crushed garlic. Cook until softened, then tip in the beef mince, cumin, coriander, chilli powder and oregano. Cook, stirring regularly until the mince browns, approx. 6 minutes. Add the tomato puree and apple cider vinegar and cook for 1-2 more minutes. Remove from the heat and season the mixture with salt and pepper.
In a bowl, combine the sliced lettuce with the white parts of the spring onions. Dress lightly with the remaining olive oil and season with salt. Squeeze the lime juice over the avocado and a little over the lettuce.
Divide the lettuce between serving bowls, then add the mince, avocado and halved tomatoes. Sprinkle the chopped chilli over the whole lot, then top with grated cheese, soured cream, drained jalapeños, and chopped coriander. If you feel the dish needs it, season with salt and pepper.