John Myers
Ingredients for 6 servings:
- 500 g minced meat
- 1 bottle of Salsa Texicana
- 3 bell peppers, colored
- 1 cucumber(s)
- 4 tomatoes
- 1 can corn, drained
- 1 can kidney beans, drained
- 2 cups crème fraîche with herbs
- 100 g Gouda, grated
- 1 bag of tacos
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes
a variant without leaf salad – preparation possible one day in advance
Fry the ground beef until brown and crumbly. Stir in half a bottle of Texicana salsa and let the mixture cool. Dice the bell peppers, cucumber, and tomatoes and layer them in that order in a bowl. Layer the corn and kidney beans on top. Mix the herb crème fraîche with the remaining Texicana salsa and pour this over the beans. Spread the cooled ground beef on top and sprinkle with Gouda cheese. Then crumble the tacos and arrange them on top. Tip: It’s best to prepare this salad a few hours or even a day in advance so it can marinate well. I’ve also made it at short notice, and it was delicious.
Facebook Comments