Mexican Salad | Puck

Ingredients

• 10 g butter
• 1 large yellow onion, finely chopped
• 1 large garlic clove, crushed
• 450 g minced beef
• 1½ tbsp tomato purée
• 1 tbsp ground cumin
• 1½ tsp crushed chillies
• 1 tsp ground coriander
• 1 tsp sea salt
• 1 can (approximately 420 g) red kidney beans
• 400 ml sour cream
• 250 g shredded iceberg lettuce
• 2 thinly sliced avocados
• 150 g corn
• 2 red onions, finely sliced
• 200 g halved cherry tomatoes
• 50 g pickled jalapeños
• 125 g strong salsa
• 100 g Puck® Shredded Texmex Cheese Mix - Mozzarella & Cheddar with a Hint of Spice
• 150 g salted tortillas chips