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Tex-Mex salad

updated

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Ingredients for 6 servings:

  • 1 iceberg lettuce
  • 1 can kidney beans, drained
  • 1 can corn with broth
  • 1 bell pepper(s), red, diced
  • 1 bell pepper(s), yellow, diced
  • 3 tomatoes, sliced
  • 1 bag of cheese, grated
  • 500 g minced meat, mixed
  • 1 bag of chips (tortilla chips)
  • 1 cup sour cream
  • 1 bottle of sauce (Mexicana Salsa)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the iceberg lettuce into small pieces. Wash, dry, and place in a bowl. Layer the kidney beans, corn, diced bell peppers, tomatoes, and finally the grated cheese on top. Fry the ground beef until crispy and crumble it into small pieces. Let it cool, then place it on the salad. Arrange the tortilla chips around the outside to create a border. Combine the salsa sauce with the sour cream and pour it into the center of the chips. Mix everything together just before serving.

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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.

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