Taco salad

Ingredients for 8 servings:

• 1 iceberg lettuce
• 500 g minced meat, mixed
• 1 bottle of salsa
• 1 can kidney beans
• 1 can of corn
• 3 tomatoes
• 2 cups sour cream
• e.g. Gouda, grated
• 1 pt. tortilla chips (taco chips)
• e.g. chives or spring onions
• salt and pepper
• Paprika powder, hot or taco seasoning mix

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash and chop the lettuce, and place it in a large bowl. Drain the beans and corn. Trim the chives and cut them into rings. Wash the spring onions and chop them into pieces. Season the ground beef with salt, pepper, paprika, and/or taco seasoning and brown it. Let it cool slightly, then spread it over the salad. Top with the salsa, beans, and corn. Chop the tomatoes and scatter them on top. Then mix the sour cream with salt, pepper, and chives or spring onions. Spread the sour cream over the salad and sprinkle everything with the grated Gouda. Garnish with taco chips before serving. Note: Variations are possible, for example, mixing garlic into the sour cream or frying chopped pepperoni with the ground beef. The taco chips will naturally soften after a few hours, but you can still eat the leftover salad the next day.