Nacho salad with homemade salsa sauce

Ingredients for 8 servings:

• 1 iceberg lettuce
• 4 m.-sized tomatoes
• 1 m.-large onion(s), red
• 1 cup crème fraîche
• 1 cup sour cream
• ½ cup cream
• 100 g cheese, grated
• 1 bag(s) of salted nachos
• 400 g minced beef
• Rapeseed oil for frying
• 1 m.-large onion(s), red
• 1 tbsp, heaped tomato paste
• 1 tsp, heaped marjoram
• some Tabasco or chili powder
• 1 can of corn
• 1 can kidney beans
• 4 tomatoes
• 2 m.-large onion(s), red
• 4 m.-large olives, black
• 2 tbsp olive oil
• some coriander, fresh
• 2 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

with minced beef

First, sear the minced meat in a little rapeseed oil. Then reduce the heat slightly and add a finely diced onion, tomato paste, salt, pepper, marjoram, and a little Tabasco. Once the onion is translucent, turn off the pan and let everything cool. Mix the corn and kidney beans into the minced meat mixture. For the salsa sauce, pour boiling water over the tomatoes and peel off the skins. Then deseed the tomatoes and finely dice them together with the onions and olives. Mix everything with olive oil, lemon juice, some fresh cilantro, salt, pepper, and a little Tabasco, and let it sit for at least 1 hour. In the meantime, chop the iceberg lettuce into bite-sized pieces, deseed the remaining tomatoes, and also cut them into bite-sized pieces. Chop the onion. Mix together the crème fraîche, sour cream, and cream, and season with salt and pepper. Now layer everything in a bowl: 1st layer: one-third of the iceberg lettuce, half of the tomatoes, and half of the onion. 2nd layer: half of the salsa sauce. 3rd layer: half of the ground beef, corn, and kidney bean mixture. 4th layer: half of the crème fraîche, sour cream, and cream mixture. 5th layer: some grated cheese. 6th layer: repeat all layers from here onward. A layer of iceberg lettuce should be placed on top, and a layer of slightly chopped nachos should be added just before serving. I always put about half of the nachos on top and serve the rest separately.