Ingredients

• 250 g ground meat
• 1 tablespoon oil
• 1 red onion
• 1 clove of garlic
• 1 teaspoon oregano, 1/2 teaspoon cumin, 1/3 teaspoon chili
• 1 tablespoon tomato paste
• 1/2 cup hot broth or water
• 250 g mushrooms
• 1 tablespoon butter
• 1/4 head of iceberg lettuce
• 1 tomato
• 1 small can of corn
• 1/2 can of red beans
• 1/2 cup mayonnaise
• 1/2 cup 18% sour cream
• 100 g yellow cheese
• 1 package (100 g) corn chips

Preparation

1. In a large pan, in oil, sauté diced red onion until translucent (set aside 1/4 of the fresh onion for later).
2. Add grated garlic, oregano, cumin and chili and fry, stirring, for 1 minute. Gradually add the ground meat, stirring, brown and sear on all sides. Season with salt and pepper.
3. Add tomato paste and broth or water, mix, cover and cook for about 15 minutes over moderate heat, stirring occasionally. At the end remove the lid and fry, stirring, for about 2 minutes.
4. Wash and dry the mushrooms and cut into slices. Place in a clean pan and, stirring occasionally, fry for about 7 minutes until soft and their liquid evaporates. Then add butter and fry until the mushrooms brown, for about 5 minutes. At the end season with salt and pepper.
5. Rinse the iceberg lettuce and dry thoroughly. Cut into cubes and place on the bottom of the salad bowl.
6. Cut the tomato into cubes and arrange on the lettuce. Sprinkle with the reserved diced red onion.
7. Layer the meat on top, then the mushrooms. On top of the mushrooms spread the thoroughly drained corn, then the rinsed and dried beans.
8. Drizzle with a mixture of mayonnaise and sour cream. Grate yellow cheese on top. Arrange a crown of chips and crumble the rest over the top.