Minced Meat Salad in Tortilla Basket

Rating: 3.00 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Salsa Mexicana:


A bean recipe for every taste:

1. heat the oil in a high saucepan (choose a diameter of the saucepan a tiny bit smaller than the tortilla is). Form a tortilla in the fat and press it down on the spot with a soup ladle.

Keep the tortilla pressed into the oil with the ladle for about 3 minutes, until the resulting basket is crispy and golden brown.Lift out the basket and drain it upside down on paper towels. Do the same with the remaining tortillas.

Remove the skins from the onions and garlic. Cut 1 onion in half lengthwise, slice into narrow half rings, and set aside with the lid closed. Cut the other onion into cubes. Heat 1 tbsp frying oil in a frying pan. Fry onion cubes and mince in it, turning occasionally. Squeeze garlic and add, season heartily with cumin and roast over medium heat, stirring, for 5 minutes.

4. put the beans in a colander, cool, rinse and drain well. Add to the minced form and heat. Season with salt and pepper and set aside in the roasting pan.

5. shred the lettuce, rinse and spin dry. Divide leaves into bite-sized pieces. Rinse the cocktail tomatoes and cut diagonally in half or quarters. Roughly chop the olives. Rinse and dry the cilantro greens and pluck off the leaves. 6.

Coarsely grate the cheese. Halve the avocados, remove the pit and scoop the flesh out of the skin with a spoon.

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