Colorful Ground Meat Salad with Tortilla Chips
Salad
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Cook Time
30 min
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This colorful ground meat salad with tortilla chips is a real eye-catcher at any party! I especially like to make it in the summer because it is so fresh and light. The crispy ground meat harmonizes perfectly with the crunchy iceberg lettuce, kidney beans, corn and diced peppers. The salsa sour cream sauce gives the whole thing a spicy note. And the best part: it's super quick to prepare and can be prepared very well in advance. An absolute favorite recipe that is always well received!
Ingredients (11 ingredients)
-
1 piece Iceberg lettuce
-
1 can Kidney beans, drained
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1 can Corn with juice
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1 piece Bell pepper, red, diced
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1 piece Bell pepper, yellow, diced
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3 piece Tomatoes in slices
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1 Beutel Cheese, grated
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500 g Ground meat, mixed
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1 Beutel Tortilla chips
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1 container Sour cream or sour cream
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1 Flasche Sauce Mexicana Salsa
Preparation (6 steps)
Prepare iceberg lettuce
Cut iceberg lettuce into bite-sized pieces, wash and drain well. Then put in a large bowl.
Layer vegetables and cheese
Layer drained kidney beans, corn with juice, diced red and yellow peppers, tomato slices and grated cheese on top of the iceberg lettuce.
Fry ground meat
Fry the ground meat in a pan until crumbly and crispy. Then let it cool down.
Put ground meat on salad
Place the cooled ground meat on the salad and spread the tortilla chips as a border around the outside.
Prepare sauce
Put sour cream or sour cream and Sauce Mexicana Salsa in the mixing bowl and stir for 10 sec/level 3.
Distribute sauce
Place the salsa sauce in the middle of the chips. Mix everything well just before eating.
Finished cooking? Great! 🎉
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Created by
Marie Meier
2
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0
Kochbücher
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Allergens
- Milk
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