Mexican layered salad

Ingredients for 8 servings:

• 1 ½ iceberg lettuce
• 2 bell peppers, red
• 2 bell peppers, yellow
• 1 bell pepper(s), green
• 2 small cans of corn, 285 g each
• 1 gr. can/n kidney beans
• 1 ½ bottles of sauce (Texicana Salsa Sauce)
• 3 cups sour cream
• 1 kg minced meat, mixed
• 2 onions

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Party hit

Cut the iceberg lettuce into thin strips and wash thoroughly. Trim and finely dice the bell peppers. Drain the corn well. Mix these three ingredients together and add them to the salad bowl as the first layer. Peel and finely dice the onions. Drain the kidney beans well. Now brown the ground beef in a pan. Add the diced onions and cook for a few more minutes. Let the ground beef mixture cool and then add the kidney beans. Mix this mixture with the Texicana salsa sauce. Just before serving, add the sour cream to the iceberg lettuce mixture and spread it evenly. Finally, spread the ground beef mixture on top.