Ingredients
| serves 4 | |
| 2 tbsp | rapeseed oil |
| 400 g | minced meat |
| 1 | red chili pepper |
| 7,5 dl | water |
| 1 bag | Helsinki Mills Meal Oats, Texmex |
| 1 tin | kidney beans in tomato sauce |
| 1 | iceberg lettuce or frisée lettuce |
| 1 | red bell pepper |
| 1 | cucumber |
| 200 g | colourful little tomatoes |
| 1-2 | red onions |
| 100 g | nachos |
Instructions
Heat the oil in a pan and brown the minced meat. Add the chili pepper, finely chopped. Add the meal oats ingredients and water. Cover with a lid and let simmer for around 10 minutes. Add the kidney beans and cook for another 5 minutes. Taste to check the seasoning, and add taco seasoning if desired.
Chop the bell pepper and cucumber. Peel the red onions and slice them into thin rings. Assemble the salad: Rip the lettuce onto a serving plate and spoon the oat and mince mix on top. Add the bell pepper, cucumber, little tomatoes, and red onion rings, and top with the nachos.
Serve with guacamole.