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Hot Mexican Salad

salad.queen's picture
Ingredients
  Corn oil 1 Tablespoon
  Minced beef 1 Pound (450 Gram)
  Onion 1 Medium, chopped
  Red kidney beans 15 1⁄4 Ounce (1 Can, 432 Gram)
  Tabasco sauce 1 Tablespoon
For the salad:
  Webbs lettuce heart 1
  Tomatoes 4 Medium, skinned and chopped
  Cheddar cheese 4 Ounce, grated (100 Gram)
  Thousand island dressing recipe 1⁄2
  Tortilla 50 Gram (For The Salad:)
Directions

1. Place the corn oil in a fairly large saucepan with the minced beef and onion.
2. Cook, stirring frequently, until the mince and onion are nicely browned, about 20 minutes.
3. Drain the beans and add with the Tabasco sauce, using the 1/2 tablespoon if using the tortilla crisps (which add a distinctive flavour) or 1 tablespoon if using the krackerwheat biscuits.
4. Heat the beans through gently.
5. Mix the salad ingredients together in a bowl breaking the biscuits into fairly large pieces.
6. Remove the pan from the heat and stir in the salad ingredients.
7. Serve at once; garnish with slices of avocado pear, if liked.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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