Tex – Mex Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 iceberg lettuce
- 1 can kidney beans, poured off
- 1 can corn with stock
- 1 red pepper (s), diced
- 1 pepper (s), yellow, diced
- 3 tomato (s), sliced
- 1 bag cheese, grated
- 500 g minced meat, mixed
- 1 bag chips (tortilla chips)
- 1 cup sour cream or sour cream
- 1 bottle sauce (Mexicana Salsa)
Print Recipe
Pin Recipe Instructions
- Cut the iceberg lettuce into small pieces. Then wash, dry and put in a bowl. Layer the kidney beans, corn, diced paprika, tomatoes and finally the grated cheese on top.
- Fry the minced meat until crispy and crumble it into small pieces. Let cool and then add to the salad. Spread the tortilla chips around the outside as an edge.
- Mix the salsa sauce with the sour cream or sour cream and place in the middle of the chips.
- The whole thing is only mixed shortly before consumption.
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