Hot Taco Salad

Ingredients for 10 servings:

• 1 head of iceberg lettuce
• 600 g minced meat
• 2 bell peppers
• 2 onions
• 2 large tomatoes
• 1 can/n soup (mushroom cream)
• 1 bottle of sauce (taco sauce), hot
• 200 g processed cheese
• 1 bag(s) of chips (taco chips)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mixed salad with spicy minced meat sauce and taco chips

For the meat sauce, dice the onions and bell peppers, fry them in a pan until translucent, then remove from the pan. Brown the ground meat in the pan. Mix the taco sauce with the ground meat, onions, and bell peppers and let it cool (you can easily make this the day before…). Now heat the mushroom soup (whether you remove the chunks or not is a matter of taste) and dissolve the melted cheese in the soup (it needs to have a creamy consistency, which is why I never know exactly how much cheese to use). Then let the whole thing cool (you can actually make it the day before). Wash and shred the iceberg lettuce. Place it in a large bowl, leaving a hollow in the center. Wash and slice the tomatoes, and place them on the iceberg “rim.” Then pour the meat sauce into the hollow. Spread the mushroom sauce all over the salad. Lightly crumble the taco chips in your hand and scatter them over the salad as well. Leave a few taco chips whole and place them on top of the sauce in the center as garnish. To serve, combine everything.