Preparation time:23 min
Cooking time: 0 min
Servings: 4
Mexican tacos with ham, salsa and Monterey Jack cheese
Ham and coriander – a marriage made in heaven!
List of ingredients
- 8 tacos
- 398-mL can of red kidney beans
- 341-mL can of corn
- 250 mL (1 cup) of Lafleur Cooked Ham, diced
- 250 mL (1 cup) of Monterey Jack cheese, grated
- 5 mL (1 teaspoon) of fresh coriander, chopped
- 2.5 mL (1/2 teaspoon) of chilli powder
- 250 mL (1 cup) of store-bought salsa, mild
- Lettuce of your choice, torn or cut (iceberg, mesclun or curly lettuce)
- Salt and freshly ground pepper to taste
Preparation
- Drain red kidney beans and canned corn.
- Cut ham into thin dice.
- Mix beans, corn, ham, chilli powder and salsa in a bowl. Add salt and pepper to taste and mix well.
- Cut or tear lettuce into small pieces, grate cheese, chop coriander and set aside.
- Heat ham mixture through in a pan or small dish.
- Top tacos with ham mixture. Add cheese, coriander and lettuce.
Tips from the chef
- Try tortillas instead of tacos.