Beef Salad

Ingredients

• 1 pack tortilla chips
• 0.5 head iceberg lettuce
• 1 Avocado
• 0.5 can kidney beans
• 1 bell pepper
• 1 clove garlic
• 1 tbsp chili powder
• 0.25 bunch cilantro
• 2 tbsp gouda cheese
• Lemon(s)
• Salt
• 300 g cherry tomatoes
• 200 g beef tenderloin
• 3 tbsp oil

Instructions

1. 1.

   Cut the beef tenderloin into small cubes. Wash, halve, seed and cut the bell pepper into bite‑sized pieces. Drain the kidney beans. Halve the avocado, remove the pit, scoop out the flesh and dice it. Slice the cherry tomatoes in half.

2. 2.

   Wash the cilantro and pluck the leaves. Peel the garlic. Heat oil in a skillet. Sear the beef cubes until browned. Reduce heat and press the garlic into the pan. Add chili powder and bell pepper pieces; cook over medium heat for 4 minutes, stirring. Add the beans and cook briefly more.

3. 3.

   Remove the skillet from the heat and fold in the avocado cubes, cherry tomatoes, and cilantro. Season with salt and pepper and drizzle lemon juice. Slice the iceberg lettuce into strips. Arrange lettuce, tortilla chips, and vegetables on a large plate. Sprinkle with shredded gouda before serving.