Mexican salad
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 1 Head romaine lettuce
- 4 Onions
- 1 can(s) (425 ml) Vegetable corn
- 2 can(s) (425 ml each) kidney beans
- 1 washer Toast
- 400 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Rose peppers
- 7-10 Tbsp Chilli powder
- 2 TABLESPOONS Oil
- 4 Tomatoes
- 2 TABLESPOONS Orange marmalade
- 150 ml Tomato ketchup
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS White wine vinegar
- 7-10 Tbsp a few drops of Tabasco
- 1/2 (75 g) bag of tortilla chips
- 7-10 Tbsp Corn Wheel
Directions
- 1
Clean, wash and pluck the salad into bite-sized pieces. Peel onions and cut into rings. Wash and drain the corn and beans. Crumble the toast. Knead minced meat, toast and egg.
- 2
Season with salt, paprika and chilli powder. Form small balls with wet hands, fry them all around in hot oil for three to four minutes and let them cool down a bit. For the sauce, wash the tomatoes, quarter them, remove the seeds and cut them into pieces.
- 3
Warm the jam, stir in the ketchup and add the tomato pieces. Season with salt, pepper, sugar, vinegar and Tabasco. Arrange salad, onions, corn, beans and meatballs on plates. Pour sauce over them and put tortilla chips in.
- 4
Serve garnished with corn wheels.
More Delicious Recipes
