Mexican Layered Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ iceberg lettuce
- 2 red pepper (s)
- 2 bell peppers, yellow
- 1 green pepper (s)
- 2 small can maize 85 g each
- 1 large can kidney beans
- 1 ½ bottle sauce (Texicana Salsa Sauce)
- 3 cups sour cream
- 1 kg minced meat, mixed
- 2 onions)
Print Recipe
Pin Recipe Instructions
- Cut the iceberg lettuce into fine strips and wash well. Clean and finely dice the peppers. Drain the corn well. Mix these three ingredients well and add them to the salad bowl as the first layer. Peel the onions and finely dice them. Then drain the kidney beans well.
- Now fry the minced meat in a pan. Add the onion cubes and fry for a few more minutes. Let the minced meat mixture cool down and then add the kidney beans. Mix this mass with the Texicana Salsa sauce.
- Just before serving, add the sour cream to the iceberg lettuce mixture and spread evenly. Finally distribute the minced meat mixture on top.
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