TexMex Minced Meat Salad

5 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 4 Garlic cloves
  • 4 cm Ginger
  • 4 Onions
  • Olive oil
  • 800 g Ground beef
  • 2 Red pepper
  • 1 Can Corn
  • 2 Canned kidney beans
  • 2 Romaine lettuce hearts (small)
  • 250 g Cocktail tomatoes
  • Salt and pepper
  • 3 tbsp Tomato paste
  • 2 tbsp Tomato ketchup
  • 1 tbsp Red curry paste
  • 2 tsp Sambal Oelek
  • 2 tsp Sweet paprika powder
  • 2 tsp Cumin powder


  • Peel the onions, ginger and garlic. Cut the onions into small cubes. Finely chop the garlic and ginger. Fry everything briefly in a pan with a little olive oil. Then add the minced meat and fry until crumbly. In the meantime, wash, core and dice the peppers. Drain the corn and kidney beans. Wash the lettuce hearts and cut the leaves into strips.
  • When the minced meat is crumbly add the spices, tomato paste, sambal oelek, ketchup and curry paste. Fry everything briefly and mix well. Transfer the minced meat mixture to a salad bowl. Add lettuce, bell pepper, corn, kidney beans and cherry tomatoes. Mix everything well. Can be eaten warm or cold. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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