Chili con carne potato salad

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4.2 25
The party classic with kidney beans and corn was the inspiration for this great satiety salad. Thanks to fresh chilli and a spicy salsa dressing it becomes nice and fiery.
COOK TIME
45 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 1 kg waxy potatoes
  • 1 red onion
  • 1 Garlic clove
  • 1 red chilli pepper
  • 4 TABLESPOONS Oil
  • 600 g minced beef
  • 3 TABLESPOONS Tomato paste
  • 1 TEASPOON ground cumin
  • 1 TEASPOON Sweet peppers
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 (approx. 250 g each) Iceberg lettuce
  • 4 Stem/s Basil
  • 2 (each approx. 250 g) Meat Tomatoes
  • 1 can(s) (425 ml each) Kidney beans
  • 1 can(s) (425 ml each) Corn
  • 100 g Salsa sauce (bottle)
  • 3 TABLESPOONS White wine vinegar

Directions

  1. 1

    Wash the potatoes and boil in water for about 20 minutes. In the meantime peel onion and garlic. Cut the onion into strips and chop the garlic finely. Clean the chilli, cut lengthwise, remove seeds, wash and finely dice.

  2. 2

    For the mince: Heat 2 tablespoons of oil in a large frying pan. Fry the minced meat for about 4 minutes (see tip). Add onion, garlic and chilli and fry for another 2 minutes. Stir in tomato paste. Season everything with cumin, paprika, salt and pepper. Let it cool down.

  3. 3

    Potatoes drain, quench, peel and also let cool down. In the meantime clean and wash the salad and cut it into fine strips. Wash the basil and chop the leaves coarsely. Wash the tomatoes and dice them coarsely. Rinse beans and corn and drain.

  4. 4

    For the dressing: Mix salsa sauce, vinegar and 2 tablespoons of oil. Season to taste with salt and pepper.

  5. 5

    Quarter the potatoes. Mix with minced meat, remaining salad ingredients and dressing. Season to taste with salt and pepper.

Nutrition Facts

KCAL
480 kcal
CARBS
40 g
FATS
21 g
PROTEINS
30 g