Mexican salad

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 2 bell peppers
• 5 tomatoes
• ½ iceberg lettuce
• 1 can corn, drained
• 1 can kidney beans, drained
• ½ cucumber(s), peeled
• 200 g crème fraîche
• 250 g chili sauce (Texikana Salsa)
• salt and pepper
• Paprika powder
• chili powder

Instructions

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

Own creation

First, fry the well-seasoned minced meat in a pan. It tastes best with salt, pepper, sweet paprika, and chili powder. Then let it cool. Meanwhile, cut the vegetables into equal-sized cubes and place them in a large bowl. Add the canned vegetables and finally the minced meat. For the dressing, mix the crème fraîche with the salsa in a separate bowl. The ratio can be adjusted to your taste. If you like it spicy, you can add a little chili powder. The mixture is then stirred into the salad so that everything is coated. The salad is perfect for a buffet, but it is also delicious with tortillas. It tastes best freshly prepared, as tomatoes often produce a lot of water and can therefore dilute the dressing somewhat.