Vegetarian Taco Salad

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Heat the oil in a smaller saucepan and brown the onion in it. Then deglaze with the vegetable stock, add the millet or bulgur and then prepare according to the instructions on the packet. Let cool a little and mix the salsa sauce with the millet or bulgur and let the mixture cool down completely.
Cut the iceberg lettuce into strips, wash and spin dry. Dice the peppers and tomatoes. Drain the corn and kidney beans in a colander and mix together.
For the dressing, mix sour cream and sour cream with white wine vinegar and then season well with salt, pepper and a little sugar. The mass should be nice and creamy and not too firm, if necessary dilute with a little water.
Now layer the lettuce in a sufficiently large bowl: First the iceberg lettuce, then corn and kidney beans, peppers and tomatoes and then the millet or bulgur mixture. Now pour the dressing over it and smooth it out. Finally sprinkle the grated cheese on top.
Shortly before serving, crumble the tortilla chips with your hands and sprinkle over them.
Tip: The salad can be prepared well. It is only important that the tortilla chips are only placed on them shortly before serving so that they do not become soggy.

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