Mexican layered salad
103 20 минут 8 порции
This salad is a variation on the famous dish, chili con carne, but in a cold version. For a large company picnic or holiday table on a hot summer day - just an explosion of taste! Try it - it's mega delicious! Cooking does not take much time, budget and the variety of colors and flavor accents will delight You and your guests!
Ingredients for Mexican layered salad
- Minced meat - 300 g
- Onion - 1 piece
- Vegetable oil - 2 tbsp
- Lettuce - 1/2 PCs
- Tomato - 3 PCs
- Tomato sauce - 1 booth.
- Corn - 1 ban.
- Beans - 200 g
- Sour cream - 300 ml
- Dutch cheese - 150 g
- Corn flakes - 50 g
Step by step instruction of cooking Mexican layered salad
Pre-boil the beans and leave to cool
Preheat a frying pan vegetable oil and fry the minced meat at the end, add diced onions and continue to cook until it will turn brown. At the end of the salt
This salad looks wonderful in a transparent container.
At the bottom of the salad bowl lay out the sliced salad (I had the iceberg)
The second layer - tomatoes, cut into cubes
The next layer - fried with onions minced
Pour salsa sauce - 300 ml. This is a Mexican tomato sauce cooked with pepper, hot chili pepper, onion, salt, sugar, lemon juice, etc.
As an analogue you can use homemade kefir, flavored with home-made adjika sauce.
Or use spicy tomato BBQ sauce.
Corn decanting from the liquid and put another layer
Then the boiled beans
The next layer is the sour cream to bring freshness and balance spicy salsa
Sprinkle with grated cheese
And to complete chips or unsweetened cereal.
If possible, chill the salad in the refrigerator for 30 min.
Tasty summer for you!