Mexican Layer Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 iceberg lettuce
- 4 large tomato (s), diced
- 600 g minced meat
- 1 onion (s)
- 1 bottle salsa
- 1 can corn
- 1 can kidney beans
- 2 cups sour cream
- 200 g Gouda cheese, rated
- 1 bag / s tortilla chips
- salt and pepper
- possibly garlic
Print Recipe
Pin Recipe Instructions
- Cut the lettuce into small pieces and place in a large bowl. A glass bowl looks most beautiful here. Then spread the diced tomatoes on top.
- Fry the minced meat with the onions and a little salt and pepper. I usually add some garlic to it. Spread the minced meat on the tomatoes. If you want the vegetarian version, you can leave out the minced meat entirely. The salad then still tastes fantastic.
- Then pour a bottle of salsa, preferably a large one, over it. Warning: do not stir - it is a layered salad.
- Layer the corn and kidney beans on top. Spread the sour cream on top and then sprinkle the grated cheese over the sour cream until everything is covered. This can or should be done the day before so that the salad can pull through.
- Before serving (doesn`t have to be straight away, but not the day before, if possible), crumble the tortilla chips a little smaller and sprinkle over them. I prefer the spicy tortillas, and the cheese tortilla chips are also good.
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