Taco salad

Ingredients for 8 servings:

• 1 romaine lettuce or endive
• 2 cans kidney beans
• 500 g minced meat, lean
• 2 garlic cloves
• 200 g cheese, grated
• 1 bunch of spring onions
• 6 tomatoes
• 1 can of corn
• 2 bell peppers, yellow and red
• ½ cucumber(s)
• 1 jar sauce (taco sauce)
• 1 cup sour cream
• 1 jar sauce (guacamole sauce)
• 1 jar sauce (cheese sauce)
• 1 bag of tacos
• cumin
• Harissa
• salt and pepper
• chili powder
• possibly spice mix, Mexican, alternatively for the spices
• Vinegar
• olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

the ideal party salad

Brown the ground beef in olive oil, season with garlic, harissa, salt, cumin, and chili (you can also use a Mexican spice mix – but be careful: it will enhance the flavor!), and let it cool. Slice the spring onions into rings, dice the tomatoes, bell peppers, and cucumber. Wash the lettuce, spin it dry, and cut it into strips. For the bean spread, puree a can of kidney beans with 1-2 cloves of garlic, harissa or chili, vinegar, olive oil, cumin, and salt, and season to taste. It should already have some “fire.” Lay the lettuce on a large platter and spread the cooled ground beef on top. Top with the chopped vegetables, beans, corn, and cheese. Arrange the various sauces and the bean spread in decorative dollops on top. Finally, just before serving, place the tacos into the lettuce (otherwise they will get soggy).