John Myers
Ingredients for 6 servings:
- 2 onions, diced
- n. B. Oil
- 3 can/n kidney beans (drained weight approx. 255 g)
- 1 ½ bags of seasoning mix (taco seasoning)
- 3 stalk(s) spring onion(s), sliced into rings
- 150 g green olives, chopped
- 2 cups sour cream
- 150 g chopped black olives
- 350 g cheese (medium Gouda), grated
- 1 head of iceberg lettuce, cut as small as possible
- 4 tomatoes, diced
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Mexican layered salad, vegetarian, good as a side dish for barbecue or as a filling for tortillas
Sauté the onions with the oil in a pan. Drain the kidney beans, leaving only a little liquid, puree them, and add them to the onions. Stir until the mixture thickens and pulls away from the sides of the pan. Then thoroughly mix in the taco seasoning. Spread it in a shallow dish. Scatter the spring onions on top, then the green olives. Spread the sour cream on top. Continue in this order: black olives, Gouda, iceberg lettuce, and diced tomatoes. The salad can be prepared the day before and kept in the refrigerator until the Gouda is added; sprinkle the cheese and tomatoes on top just before serving. Tortilla chips go well with this. It also works well as a vegetarian filling for tortillas.
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