Mexican Salad with Ground Beef, Cheese and Vegetables

Ingredients

• 1 clove of garlic
• 6 tbsp Olive oil
• 400 g ground beef
• 2 tbsp chili sauce
• 2 tbsp Sour cream
• Salt
• Cayenne pepper
• 150 g mixed salad greens (e.g., oak leaf, Lollo Rosso and Biondo)
• 2 bell peppers (red and yellow)
• 1 Avocado
• 150 g canned kidney beans
• 80 g cheddar cheese
• 2 tbsp lemon juice
• pepper (ground)
• pinch of sugar
• 2 tbsp sour cream (for garnish)
• tortilla chips (optional)

Instructions

1. 1.

   Peel the garlic, finely chop it and sauté briefly in 2 tbsp hot oil. Add the ground beef and cook until crumbly. Remove from heat, stir in chili sauce and sour cream, seasoning with salt and cayenne pepper.

2. 2.

   Wash the salad greens, dry them by shaking, and tear into small pieces. Wash the bell peppers, halve them, remove seeds and dice. Peel, halve, pit and dice the avocado. Rinse the beans and drain well. Grate the cheese. Mix the remaining oil with lemon juice and 2-3 tbsp water, seasoning with salt, pepper and sugar. Combine the salad greens, peppers, cheese and avocado, then spread onto bowls. Top with the warm ground beef mixture and serve with a drizzle of sour cream and tortilla chips.