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Cowboy Salad

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Ingredients for 4 servings:

  • 1 iceberg lettuce
  • 3 tomatoes
  • 1 can kidney beans (425 ml)
  • 5 tbsp olive oil
  • 300 g minced beef
  • salt and pepper
  • 3 bags of ready-made dressing (paprika and herbs)
  • 12 tbsp tomato juice
  • 60 g tortilla(s) (chips)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim and wash the iceberg lettuce, drain well, and tear into bite-sized pieces. Wash and trim the tomatoes, and cut into thin wedges. Rinse and drain the beans. Mix everything in a bowl. Heat 2 tablespoons of olive oil in a pan and fry the minced meat until crumbly. Season with salt and pepper and add to the salad. Mix the paprika-herb salad dressing with the tomato juice and the remaining olive oil and stir into the salad. Sprinkle the tortilla chips over the salad and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato and bean tortilla

Broad beans from the large pan