Taco Salad

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 8)

Ingredients

  • 1 iceberg lettuce
  • 500 g minced meat, mixed
  • 1 bottle salsa
  • 1 can kidney beans
  • 1 can corn
  • 3 tomato (s)
  • 2 cups sour cream
  • Gouda, grated
  • 1 point tortilla chips (taco chips)
  • N / A chives or spring onions
  • salt and pepper
  • Paprika powder, hot pink or taco seasoning mix
Taco Salad
Taco Salad

Instructions

  1. Wash the lettuce, cut it into small pieces and place in a large bowl. Drain the beans and corn. Clean the chives and cut into rolls, wash the spring onions and cut into pieces.
  2. Season the minced meat with salt, pepper, paprika powder and / or taco seasoning mixture and sauté. Let cool slightly and then spread on the salad.
  3. Top with the salsa, beans and corn. Chop the tomatoes and spread them on top. Then mix the sour cream with salt, pepper and chives or spring onions. Spread the sour cream on the salad and sprinkle everything with the grated Gouda. Garnish with taco chips before serving.
  4. Note: Variations are possible, e.g., Mix the garlic into the sour cream or fry the chopped peppers with the minced meat. The taco chips naturally soften after a few hours, but you can still eat the rest of the salad the next day.

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