Mexican corn soup

Ingredients for 4 servings:

• 500 g minced meat
• 1 large can of tomatoes, peeled, approx. 800 g
• 1 small can of corn, approx. 330 g
• 1 class jar Puszta salad, approx. 300 g
• 3 onions
• salt and pepper
• ½ bottle of ketchup, approx. 200 g
• Oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Brown the minced meat in a pan with hot oil and season with salt and pepper. Add the onions and fry. Discard half of the liquid from the Puszta salad and add the other half to the pan along with the lettuce. Drain the corn and add it to the pan with the canned tomatoes. Add about half a bottle of ketchup. Finally, season with salt and pepper and simmer for 30 minutes. Tip: The soup tastes best if you let it sit overnight and reheat it the next day.