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🥗 The Ultimate Nacho Salad

610 kcal · 35 min · 4 servings

Ingredients

• 500 g minced meat, mixed
• 2 onion(s)
• 2 can(s) corn (drained)
• 2 can(s) kidney beans (drained)
• 1 bottle Salsa
• 1 iceberg lettuce
• 1 tub crème fraîche
• 250 g Gouda (grated)
• 1 bag(s) nacho(s)

Instructions

1. 1. Peel the onions and cut them into fine cubes.
2. 2. Fry the minced meat together with the onions in a pan until everything is golden brown.
3. 3. Remove the pan from the heat and let the meat and onion mixture cool down completely.
4. 4. Add the cooled meat and onion mixture into a large mixing bowl.
5. 5. Add one can of corn and one can of kidney beans (red beans) to the bowl.
6. 6. Spread half of the salsa (spicy tomato sauce) evenly over the ingredients.
7. 7. Layer another can of corn and another can of kidney beans on top.
8. 8. Add the remaining part of the salsa as the top layer.
9. 9. Wash the iceberg lettuce (crunchy head lettuce) and cut it into thin strips.
10. 10. Place the lettuce strips on top of the layered mixture.
11. 11. Spread crème fraîche (sour cream spread) evenly over the lettuce.
12. 12. Spread the grated cheese over the crème fraîche.
13. 13. Crumble three quarters of the nachos (salty corn tortillas) and distribute the pieces over the cheese.
14. 14. Crumble the remaining nachos.
15. 15. Sprinkle the nachos over the salad right before serving to make it look nice.

Nutrition per serving

• kcal: 610
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 47 g