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🥗 Colorful Taco Salad

640 kcal · 40 min · 4 servings

Ingredients

• 500 g ground beef
• 1 bottle Salsa (Texicana)
• 3 bell pepper(s), colorful
• 1 cucumber(s)
• 4 tomato(es)
• 1 can corn (drained)
• 1 can kidney beans (drained)
• 2 cups Crème fraîche (with herbs)
• 100 g Gouda (grated)
• 1 bag Tacos

Instructions

1. 1. Fry the minced meat in the pan over high heat until it is brown and crumbly.
2. 2. Stir in half a bottle of Texicana salsa into the meat.
3. 3. Let the meat and salsa mixture cool down completely.
4. 4. Dice the bell peppers into small cubes.
5. 5. Dice the cucumber into small cubes.
6. 6. Dice the tomatoes into small cubes.
7. 7. Place the diced bell peppers into a large bowl.
8. 8. Place the diced cucumber on top of the pepper layer.
9. 9. Place the diced tomatoes on top of the cucumber layer.
10. 10. Spread the corn over the vegetables.
11. 11. Spread the kidney beans over the corn.
12. 12. Mix the herb crème fraîche with the remaining Texicana salsa.
13. 13. Pour the salsa and crème fraîche mixture over the beans.
14. 14. Spread the cooled minced meat evenly on top.
15. 15. Sprinkle grated Gouda cheese over the salad.
16. 16. Crumble the tacos into small pieces.
17. 17. Scatter the taco pieces over the salad as the final step.

Nutrition per serving

• kcal: 640
• Protein: 36 g · Fett/Fat: 38 g · Carbs: 36 g