World`s Best Taco Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g round beef
- 1 large onion (s)
- 2 clove (s) garlic, more or less to taste
- 1 sachet spice mix (Fuego taco mix)
- 1 iceberg lettuce
- 4 tomato (s), diced
- 1 cucumber (s), diced
- 1 green pepper (s), diced
- 1 can corn, drained
- 1 can kidney beans, drained
- 1 cup crème fraîche
- 1 cup sour cream
- 1 cup sour cream
- 2 bags grated Emmentaler
- some tartar sauce
- some grated parmesan
- possibly Tabasco if required
- Tacos
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the minced meat with onion and garlic. Add the taco seasoning mix according to the instructions on the packet. Season to taste with salt, pepper, paprika powder and possibly a little Tabasco. Let simmer for about 20 minutes.
- Clean the iceberg lettuce and cut into strips. Layer the tomatoes, cucumber and bell pepper with the other ingredients in a bowl one after the other. Pour the finished minced meat over it.
- Now mix the crème fraîche, sour cream, sour cream and tartar sauce in a bowl. Season with salt, pepper, paprika powder, parmesan and herbs. Pour this mixture over the minced meat and spread the grated cheese on top. Press down a little and leave it to stand for a few hours until it is consumed.
- Then mix the salad and serve the tacos with it.
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