Summary

Ingredients

• 1 head iceberg lettuce
• 6 tomato (s)
• 1 cucumber (s)
• 0.5 can ½ corn
• 1 can mus (bean)
• 1 cup crème fraîche
• 1 cup sour cream
• 1 cup sour cream
• 2 bags cheese (Gouda or half cheddar), grated
• 1 bag / s cheese-flavored nacho (s)
• a bit salt
• some black pepper, freshly ground
• some paprika powder
• Possibly a mixture spices (Mexican spices), if available

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Instructions

1. Wash the iceberg lettuce, cut into strips and place in the bottom of the salad bowl. Top with the diced tomatoes, the drained corn and the peeled and diced cucumber. Transfer the bean puree into a small bowl and first heat it in the microwave so that it can be spread more easily. Then distribute on the cucumber. Mix the crème fraîche with sour cream and sour cream and season with spices. Then distribute on the bean puree. Sprinkle with plenty of cheese.
2. Just before serving, mash the nachos in the bag a little and then arrange on the cheese.