Fiery tortilla salad with corn

Name: Fiery tortilla salad with corn
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 TABLESPOON Oil; 250 g lean minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground chili; 1 (approx. 70 g) Wheat tortilla; 1 can(s) (425 ml) Corn with kidney beans; 2 (approx. 100 g) small red onions; 250 g red pointed peppers (2-3 pieces); 1/2 Rocket salad (250-300 g); 1 red chilli pepper; 250 g low-fat yoghurt (1,5 % fat); 4 TABLESPOONS Lemon juice; 1 pinch Sugar; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 TABLESPOON Oil
250 g lean minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground chili
1 (approx. 70 g) Wheat tortilla
1 can(s) (425 ml) Corn with kidney beans
2 (approx. 100 g) small red onions
250 g red pointed peppers (2-3 pieces)
1/2 Rocket salad (250-300 g)
1 red chilli pepper
250 g low-fat yoghurt (1,5 % fat)
4 TABLESPOONS Lemon juice
1 pinch Sugar
baking paper

Directions

1
Heat the oil in a coated pan and fry the minced meat until crumbly. Season with salt, pepper and chilli. Cut wheat tortilla into strips and place on a baking tray lined with baking paper. Roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 5 minutes
2
Put the corn and bean mix on a sieve, rinse briefly under cold water and drain. Peel onions and cut them into slices. Clean and wash the peppers and cut them into fine rings. Clean and wash the salad and let it drain well. Cut lettuce into strips, except for 2 leaves
3
Wash the chilli, cut lengthwise, remove the seeds and finely chop the pod. Mix yoghurt, chilli and lemon juice. Season to taste with salt and sugar
4
Mix the corn and beans, peppers, salad strips and 2/3 of the minced meat with the yoghurt sauce. Put 2 lettuce leaves in a bowl. Put the lettuce in the bowl and sprinkle with the remaining minced meat. Serve with roasted tortilla strips