Hot Mexican Salad Recipe
Ingredients
| Corn oil | 1 Tablespoon | |
| 450 g/1 lb minced beef | ||
| Onion | 1 Medium, chopped | |
| Red kidney beans | 1 Can (10oz) | |
| Tabasco sauce | 1 Tablespoon | |
| 1 Webbs lettuce heart | ||
| Tomatoes | 4 Medium, skinned (For the salad:) | |
| 100 g/4 oz Cheddar cheese, grated | ||
| 1/2 recipe Thousand Island dressing | ||
| 50 g/2 oz tortilla crisps or krackerwheat biscuits | ||
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.
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.
Chef
