| Quantity | Ingredient |
|---|---|
| 1 tbsp | Olive Oil |
| 250 g | Minced meat |
| 3 | Pickled peppers |
| 1 cans | Tomato cubes |
| Chili Flakes | |
| Salt | |
| Garlic | |
| Cumin Powder | |
| 250 g | Iceberg Salad |
| 60 g | Edam cheese |
| 9 | Black olives |
| 1 | Tomatoes |
| 50 g | Leek Onions |
| 100 g | Cream Fraiche |
| 60 g | Tortilla Chips |
For the taco salad, first heat the olive oil in a pan. Brown the minced meat crispy in it. Cut the pickled mild peppers into cubes and add to the mixture. Add tomato cubes with juice. Season with chilli flakes, salt, garlic and cumin (curmin). Cook the sauce until thick, remove from the heat and allow to cool. Meanwhile, cut the iceberg lettuce into fine strips and spread over three deep plates. Put the cooled chopped mixture in the middle. Sprinkle with grated Edam. Cut the black olives without stone into slices and spread over them. Cut the tomato into very small cubes and add to the taco salad. Cut the leek onions into fine rings and spread over the taco salad. Stir the cream Fraiche smooth and put a little bit of it on each salad plate. Spread the tortilla chips around the taco salad on the plates.
Servings: 3, Difficulty:
Preparation time: 20 minutes, Total duration: 20 minutes