Tex-Mex Salad

Submitted by enr on 28 Sep 2010
400 g beef
1 large onion
2 cloves garlic
4 tbsp sunflower oil
ground caraway seeds on top of the knife
pepper, salt
1 red (purple) onions for decoration
8 cherry tomatoes
200 g soft cheese
1 large salad
tortilla chips
8 tbsp Mexican sauce (ready)
3 tbsp olive oil (sunflower oil)
juice of 1 lemon
Stew minced meat half sunflower oil to make crumbs . Then sift it in a wire strainer to drain off the fat (use it for another dish). In the remaining sunflower oil choke 5 minutes finely chopped onion and garlic. Add the minced meat, sprinkle with caraway, pepper and salt. Fry 5 minutes and remove from heat. Mexican seasoning with sauce. Chopped salad pieces and spread in 4 plates. Stir lemon juice with olive oil and sprinkle the salad. On it spread minced meat. Decorate with washers purple onion quarters cherry tomatoes, julienne cheese and chips.
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28 Sep 2010