Cheese in taco crust with Texmex salad

Name: Cheese in taco crust with Texmex salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (à 425 ml) Corn and kidney beans; 400 g Tomatoes; 2 Spring onions; 3 TABLESPOONS Ketchup; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco; 175 g Tortilla chips; 60 g Flour; 60 g Breadcrumbs; 3 Eggs; 4 discs (75 g each) Gouda; 5 TABLESPOONS Oil; 1 Freezer bag

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (à 425 ml) Corn and kidney beans
400 g Tomatoes
2 Spring onions
3 TABLESPOONS Ketchup
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Tabasco
175 g Tortilla chips
60 g Flour
60 g Breadcrumbs
3 Eggs
4 discs (75 g each) Gouda
5 TABLESPOONS Oil
1 Freezer bag

Directions

1
Rinse the corn and beans in a sieve and drain. Wash the tomatoes and dice them roughly. Clean and wash spring onions, cut into rings. Mix ketchup, vinegar, salt and a few dashes of Tabasco. Mix with the prepared ingredients.
2
Finely crumble the chips in a freezer bag with a dough roll. Mix flour and breadcrumbs. Whisk the eggs. Turn each cheese slice first in egg, then in flour mix, again in egg and finally in the chips.
3
Fry the cheese in hot oil over medium heat until golden brown on each side. Serve with salad.