Nacho salad

Ingredients for 8 servings:

• 500 g minced meat, mixed
• 2 onions
• 2 cans corn, drained
• 2 cans kidney beans, drained
• 1 bottle of salsa
• 1 iceberg lettuce
• 1 cup crème fraîche
• 250 g Gouda, grated
• 1 bag(s) of nachos

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

a delicious Mexican layered salad

Peel and finely chop the onions, and fry them with the ground beef. Let them cool and then transfer them to a large bowl. Add 1 can of corn and 1 can of kidney beans to the bowl. Pour half of the salsa over the mixture. Then layer 1 can each of corn, 1 can of kidney beans, and the rest of the sauce in the bowl. Trim and chop the iceberg lettuce, and place it on top of the salad. Then spread the crème fraîche on the iceberg lettuce. Then spread the cheese on top. Crumble 3/4 of the nachos and spread them on top of the cheese. The salad can be garnished with the remaining nachos just before eating.