Servings: Portions
Warm Taco Salad
Warm, crispy and spicy taco salad with guacamole. Tacos in a whole new way! Tacos are generally a great way to use up those small leftovers that would otherwise pile up in the fridge over a typical week.
Ingredients
- 450 gram Ground Beef
- 2 Avocado
- 15 gram Sour Cream
- 0.5 Lemon The juice from here
- 2 cloves Garlic Pressed
- 1.2 gram Cayenne Pepper
- 1 gram Cilantro Ground
- 2.1 gram Cumin Ground
- Salt and Pepper To taste
- Cucumber Amount as needed
- Cherry Tomatoes Amount as needed
- Corn Amount as needed
- Scallion - Spring Onions Amount as needed
- Red bell pepper Amount as needed
- 1 package Tortilla Chips
Instructions
- Brown the meat in a pot.
- Add taco or fajita mix and stir together.
- Turn off the stove and put a lid on.
- Find a blender.
- Add avocado, crème fraîche, lemon juice, pressed garlic, cayenne pepper, coriander, and cumin to the blender.
- Blend to desired consistency. If a chunkier guacamole is desired, mash instead with a fork in a bowl.
- Season with salt, pepper, and possibly other spices.
- The guacamole also looks good with finely chopped red onion, tomatoes, and fresh coriander (omit the ground coriander).
- Chop your vegetables as you prefer them.
- Arrange everything in a deep plate and add pieces of tortilla chips on top.
- Easy and delicious!