Taco Salad with Nacho Chips
Ingredients
- Ingredients
- 1 can Kidney beans 250 grams (approximately 9 ounces) drained
- 2 garlic cloves
- 1 Red chili pepper
- 4 Tomatoes
- 1 tsp Tomato paste
- 3 Tbsps Lime juice
- salt
- peppers
- 1 tsp sugar
- 2 scallions
- 1 Avocado
- 150 grams Cheddar cheese
- 8 leaves Romaine or Iceberg lettuce
- 1 Tbsp olive oil
- 400 grams Ground beef
- 150 grams Tortilla chip
- 80 grams Whipped cream
Preparation steps
Rinse kidney beans in cold water in a colander, and drain.
Peel garlic, and chop. Rinse the chili pepper, and cut into strips.
Rinse the tomato, halve it and remove the seeds with a spoon.
For the dressing, puree tomato seeds, tomato paste, half of the garlic and chili pepper with electric hand mixer. Season with about 1 tablespoon lime juice, tomato paste, salt, pepper and sugar.
Dice the tomato flesh. Rinse and cut the scallions diagonally into rings.
Cut avocado lengthwise around, and remove the pit. Peel avocado halves, cut into pieces and put in a bowl. Squirt with 1/2 the lime juice, and salt lightly.
Grate the cheddar.
Rinse the lettuce leaves, pat dry and lay in a large salad bowl.
Heat oil in a pan. Saute the remaining garlic and chili pepper with the ground meat, stirring over medium to high heat for about 8 minutes. Stir in kidney beans and diced tomatoes.
Drizzle with 1-2 tablespoons lime juice, and season well with salt and pepper.
Put the ground beef mixture on the lettuce leaves. Place scallion rings and avocado on top. Drizzle with the tomato dressing.
Garnish with cheddar, broken taco chips and sour cream in the center of the salad, and serve.
