Beef Salad with Nachos

Ingredients

• 1 can kidney beans (250 g drained weight)
• 2 Garlic cloves
• 1 red chili pepper
• 4 tomatoes
• 1 tsp tomato paste
• 3 tbsp Lime juice
• Salt
• Pepper
• 1 tsp sugar
• 2 Spring Onions
• 1 Avocado
• 150 g cheddar cheese
• 8 leaves romaine or iceberg lettuce
• 1 tbsp Olive Oil
• 400 g ground beef
• 150 g taco chips
• 80 g sour cream

Instructions

1. 1.

   Rinse kidney beans in a colander under cold water, drain.

2. 2.

   Peel and chop garlic. Clean chili pepper, wash and slice into strips.

3. 3.

   Wash tomatoes, halve them and remove seeds with a spoon. For the dressing blend tomato seeds, tomato paste, half the garlic and chili with an immersion blender. Season with about 1 tbsp lime juice, tomato paste, salt, pepper and sugar.

4. 4.

   Dice tomato flesh. Trim spring onions, wash and cut diagonally into rings.

5. 5.

   Slice avocado lengthwise, remove seed. Peel halves, cut into pieces and toss in a bowl with ½ lime juice, lightly salted.

6. 6.

   Grate cheddar cheese.

7. 7.

   Wash lettuce leaves, pat dry and spread in a large salad bowl.

8. 8.

   Heat oil in a pan. Add remaining garlic and chili with ground beef, stir over medium to high heat for about 8 minutes, then mix in kidney beans and tomato cubes.

9. 9.

   Drizzle with 1-2 tbsp lime juice, season heavily with salt and pepper.

10. 10.

    Place the beef mixture on the lettuce leaves. Distribute spring onion rings and avocado pieces on top. Drizzle with tomato dressing.

11. 11.

    Arrange cheddar, crushed taco chips and sour cream in the center of the beef salad.