Vegetarian Taco Salad

Ingredients for 8 servings:

• 250 g millet or bulgur
• 600 ml vegetable stock
• 1 onion(s), diced
• 1 tbsp oil
• 1 iceberg lettuce
• 1 bottle of sauce (salsa sauce) 500 ml
• 1 bell pepper(s), red
• 3 tomatoes
• 1 can of corn
• 1 can kidney beans
• 1 cup sour cream, 200 g
• 1 cup sour cream, 200 g
• 2 tbsp white wine vinegar
• 1 pack of grated cheese (Gouda or Emmental), 200 g
• 1 bag of tortilla chips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Instead of ground meat, millet or bulgur wheat is used in the salsa sauce. It’s also delicious for meat eaters.

Heat the oil in a small saucepan and brown the onion. Then deglaze with the vegetable stock, add the millet or bulgur, and cook according to the package instructions. Let it cool slightly, then mix the salsa sauce with the millet or bulgur, and let the mixture cool completely. Cut the iceberg lettuce into strips, wash, and spin dry. Dice the bell peppers and tomatoes. Drain the corn and kidney beans in a sieve and mix. For the dressing, mix the sour cream and white wine vinegar with salt, pepper, and a little sugar to taste. The mixture should be nice and creamy and not too thick; thin with a little water if necessary. Now layer the salad in a sufficiently large bowl: first the iceberg lettuce, then the corn and kidney beans, then the bell peppers and tomatoes, and then the millet or bulgur mixture. Pour the dressing over the salad and smooth it down. Finally, sprinkle the grated cheese on top. Just before serving, crumble the tortilla chips slightly with your hands and sprinkle them on top. Tip: This salad can be prepared well in advance. Just make sure you add the tortilla chips just before serving to prevent them from getting soggy.