Warm Taco Salad – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head iceberg lettuce
- 500 g minced meat, mixed
- 1 can corn
- 1 can kidney beans, possibly chili beans
- 1 bag spice mixture (chilli spice)
- 1 bottle sauce (salsa sauce)
- 2 cups sour cream or sour cream
- 1 packet cheese, grated
- 1 bag / s chips (taco chips)
- 2 tomato (s)
- 1 bell pepper (s)
- some water
Print Recipe
Pin Recipe Instructions
- Wash the iceberg lettuce and cut into bite-sized pieces. Place in the baking dish as the first layer. Spread the first layer of taco chips on top. Fry the minced meat without fat, add corn, paprika and beans. Fry everything together briefly. Pour the chilli spice with a little water over the minced vegetable pan and bring to the boil until a thick sauce is formed. Put the minced meat on top of the salad in the baking dish. Pour the salsa sauce over it and spread evenly. Then spread the sour cream or sour cream over it and spread it on. Now distribute the cut tomatoes on top. Spread another layer of taco chips. Finally, generously sprinkle the grated cheese over the casserole. Preheat the oven to 200 ° C and bake the casserole on the middle rack until the cheese has spread as desired. The casserole tastes delicious the next day when cold.
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