Hot Taco Salad

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Salad
Cuisine European
Servings (Default: 10)

Ingredients

  • 1 head iceberg lettuce
  • 600 g minced meat
  • 2 bell pepper (s)
  • 2 onions)
  • 2 large tomato (s)
  • 1 can soup (mushroom cream)
  • 1 bottle sauce (taco sauce), hot
  • 200 g processed cheese
  • 1 bag / s chips (taco chips)
Hot Taco Salad
Hot Taco Salad

Instructions

  1. For the minced meat sauce, cut the onions and peppers into small cubes, fry them in a pan until translucent, remove them. Fry the mince in the pan. Mix the taco sauce with mince, onions and paprika and let cool (you can make it the day before )
  2. Now heat the mushroom soup (whether you take out the pieces or not, is a matter of taste) and dissolve the processed cheese in the soup (it has to get a creamy consistency, so I never know exactly how much cheese). Then let the whole thing cool down (you can actually do it the day before.)
  3. Wash and chop the iceberg lettuce. Pour into a large bowl and make a well in the middle. Wash and cut tomatoes, place on the iceberg edge. Then pour the minced meat sauce into the well. Spread the mushroom sauce over the whole salad. Lightly crumble the taco chips in your hand and spread over the salad. Leave a few taco chips whole and place them on top of the sauce in the middle as a decoration.
  4. Mix everything together to serve.

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