Layered Vegetable Salad

Ingredients

• 1 small onion
• 1 Garlic clove
• 2 tbsp olive oil
• 400 g ground meat (mixed)
• Salt
• Pepper (freshly ground)
• 1 tsp Oregano
• 350 g sour cream
• 2 tsp paprika powder (sweet)
• 2 tbsp Tomato paste
• a pinch chili powder
• 0.5 iceberg lettuce
• 300 g salsa sauce (jar)
• 150 g Corn (canned)
• 200 g kidney beans (canned)
• 100 g shredded cheese (e.g., Emmental)
• tortilla chips (for serving)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Sauté in hot oil for 3-4 minutes until translucent. Add the ground meat and cook 5-10 minutes until crumbly. Season with salt, pepper, and oregano. Set aside to cool.

2. 2.

   Whisk the sour cream with paprika powder, tomato paste, and chili. Season with salt and pepper. Wash and chop the lettuce. Place in a clear bowl so layers show. Top with the cooled meat and cover with the sour cream sauce. Spread salsa over it. Drain corn and beans, rinse, and let dry. Sprinkle over the salsa and top with cheese. Serve sprinkled with chips.