John Myers
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Tacco-salad
The perfect tacco-salad recipe with a picture and simple step-by-step instructions.
- 1 Iceberg lettuce
- 500 g Mixed minced meat
- 1 bottle Salsa sauce
- 1 Can Corn
- 3 piece Tomatoes
- 1 piece Paprika
- 1 Can Kidney beans
- 3 tbsp Mayonnaise lightly
- 1 cups Natural yoghurt
- 1 cups Sour cream
- 200 g Grated Gouda
- 1 bag Tortillas
- Salt
- Pepper
- Sweet paprika
- 1 tbsp Sunflower oil
Preparations
- Wash the iceberg lettuce and pluck into bite-sized pieces.
- Fry the minced meat in a pan with sunflower oil. Season with salt, pepper and parika powder.
- Drain the corn.
- Wash tomatoes and cut into small pieces.
- Wash, core and dice the bell peppers.
- Drain kidney beans.
- Mix the mayonnaise, natural yoghurt and sour cream in a bowl with a whisk.
- Crush the tortillas, the best way to do this is to press the bag 😉
Now comes the layers
- Iceberg lettuce, minced meat, salsa sauce, corn, sliced tomatoes, diced peppers, beans, mixture of mayonnaise, yoghurt and sour cream, grated cheese and just before serving, sprinkle the tortillas on top.
- Bon appetit!
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