Taco Salad
50 minutes
Taco Salad in a Crispy Wrap Bowl!
Ingredients
| 350 g | ground meat |
| 3 tbsp | oil |
| 1 tsp | salt |
| 1/2 tsp | sweet paprika seasoning |
| 1/2 | iceberg lettuce |
| 1 | red paprika |
| 1 can | corn |
| 1 can | kidney beans |
| 150 g | grated gouda |
| 400 g | sour cream |
| 2 | garlic cloves |
| 1/2 tsp | salt |
| 400 g | salsa sauce |
| 1/2 tsp | tortilla chips |
| 4 | tortilla Wrap |
Preparation
Brush each tortilla with 1 tablespoon of oil on both sides and place them in heat-resistant bowls. Then, put these in the oven at 190 degrees Celsius (top and bottom heat) for 10-13 minutes. The taco bowls will become nice and crispy as they cool.
Heat 3 tbsp of oil in a pan and sauté the ground meat in it. Season it with salt and sweet paprika for extra flavor.
Cut the iceberg lettuce into thin strips, the red bell pepper into small pieces, and drain the corn and kidney beans.
Stir the sour cream with salt and chopped garlic cloves to create a creamy mixture.
Now for the fun part: Layer all the ingredients in the taco bowls! Start with a layer of iceberg lettuce, followed by bell pepper, corn, kidney beans, the delicious ground meat, salsa, the creamy sour cream mixture, grated Gouda, and crunchy tortilla chips.
Feel free to season and customize your taco salad to your liking. For example, you can add fresh herbs, jalapeños, or avocado.
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