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🥗 Mexican Salad with Ground Meat, Cheese, and Fresh Vegetables

685 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 6 tbsp olive oil
• 400 g minced meat
• 2 tbsp chili sauce
• 2 tbsp sour cream
• salt
• cayenne pepper
• 150 g leaf lettuce (e.g. oak leaf, Lollo Rosso and Biondo)
• 2 bell peppers (red and yellow)
• 1 avocado
• 150 g kidney beans (can)
• 80 g cheddar
• 2 tbsp lemon juice
• pepper (from the mill)
• 1 pinch sugar
• 2 tbsp sour cream (for garnish)
• tortilla chips (to taste)

Instructions

1. 1. Heat a pan with two tablespoons of hot oil.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Sauté the garlic briefly in the hot oil.
4. 4. Add the ground meat to the pan.
5. 5. Fry the meat until it is crumbly and fully cooked.
6. 6. Remove the pan from the heat.
7. 7. Stir in the chili sauce and sour cream into the meat.
8. 8. Season the mixture with salt and cayenne pepper.
9. 9. Wash the leaf lettuce and shake it dry.
10. 10. Tear the lettuce into small pieces.
11. 11. Wash the bell peppers.
12. 12. Halve the bell peppers and remove the inside.
13. 13. Cut the peppers into small cubes.
14. 14. Peel the avocado.
15. 15. Halve the avocado and remove the pit.
16. 16. Cut the avocado into cubes as well.
17. 17. Wash the beans.
18. 18. Let the beans drain well.
19. 19. Grate the cheese into fine shreds.
20. 20. Whisk the remaining oil with the lemon juice.
21. 21. Add two to three tablespoons of water to the dressing mixture.
22. 22. Season the dressing with salt, pepper, and sugar.
23. 23. Mix the lettuce, peppers, cheese, and avocado with the dressing.
24. 24. Distribute the salad mixture onto plates.
25. 25. Place the lukewarm ground meat over the salad.
26. 26. Add a dollop of sour cream on top.
27. 27. Serve the salad with tortilla chips.

Nutrition per serving

• kcal: 685
• Protein: 32 g · Fett/Fat: 52 g · Carbs: 28 g