Taco Salad

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 3 tomatoes
• 1 onion(s)
• 350 g sauce (salsa)
• 1 cup sour cream
• 150 g grated cheese (Cheddar or Gouda)
• 500 g minced beef
• 1 can kidney beans
• 1 bag of chips (taco, salted)
• 2 red chili peppers (fresh or dried)
• olive oil
• Mexican spice mix
• Salt

Instructions

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

Shred and wash the iceberg lettuce and place it in a large bowl. Dice the tomatoes and onions. Layer the tomatoes first, then the onions in the bowl. Cover the whole thing with the salsa and then the sour cream. Sprinkle the cheese on top for the next layer. Brown the ground beef in a little olive oil. Add the chili and season with a Mexican spice blend (cumin, oregano, thyme, paprika, fenugreek, pepper, ginger, coriander) and salt. Drain the beans, rinse with water, and add to the ground beef. Spoon the warm ground beef and bean mixture onto the salad and sprinkle with about half a bag of crushed taco chips. Serve the remaining chips with the salad. If you like, you can also add black olives and jalepenos.