Steak Taco Salad
Ingredients
- Ingredients
- 600 grams cooked Beef (leftovers work well)
- 1 onion
- 1 garlic clove
- 1 sm can Kidney beans
- 3 chili peppers
- 2 Tbsps parsley (finely chopped)
- salt
- freshly ground peppers
- Tabasco sauce
- 7 Tbsps Corn oil
- lemons
- 1 Iceberg lettuce
- 1 Avocado
- 1 Tbsp lemon juice
- 1 pkg Corn chip
Preparation steps
Cut beef into cubes.
Rinse chiles, cut in half lengthwise, remove seeds and cut into small pieces.
Drain beans.
Peel onion and garlic. Cut onion into cubes and finely chop garlic. Cook onion and garlic, covered, in 2 tablespoons hot oil in a pan, until translucent. Add beef, beans and chile and let cook for a few minutes, then remove from heat.
In a small bowl, whisk together lemon juice and some salt, pepper and Tabasco, then whisk in oil in a thin stream and add to the beef. Add chopped parsley.
Separate lettuce into leaves, rinse, and spin dry.
Halve avocado, remove the pit, and peel the halves. Cut the flesh into cubes and mix immediately with 1 tablespoon lemon juice.
Distribute some beautiful lettuce leaves on 4 plates, then arrange some corn chips on top. Remaining cut lettuce into wide strips and mix with the avocado cubes, then fold into the beef salad. Serve the beef salad on lettuce leaves.
