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+ servings

Mexikanischer Kartoffelsalat

Mexikanischer Kartoffelsalat voller leckerer Aromen, mit viel knackigem Gemüse und super einfach gemacht!
Vorbereitungszeit 15 Minuten
Zubereitungszeit 30 Minuten
Arbeitszeit 45 Minuten
Portionen 6
Kalorien 324kcal
Autor Marsha


  • 1.5 kg potatoes
  • 400 g ground beef lean
  • 1 onion diced
  • 1 garlic clove minced
  • 150 g corn from a can
  • 150 g black beans from a can
  • 250 g fresh tomatoes cut bite-size
  • ½ iceberg lettuce or any other to your liking, cut bite-size
  • for the spice:
  • ¼ tsp. chilli powder
  • 1 tsp. salt
  • ½ tsp. paprika powder sweet
  • ¼ tsp.oregano dried
  • ½ tsp. cumin
  • ½ tsp. cilantro ground
  • ¼ tsp. pepper ground
  • - you can also use a taco spice you already have at home


  • first cook the potatoes in the skin
  • let them cool down, peel and cut them and put them in a big bowl.
  • mix the spices together in a small bowl
  • add a tsp. of oil in a big pan and fry the onion and the garlic briefly.
  • Add the ground beef and fry until it´s cooked and crumbly.
  • Now most of the spice mix and stir thouroughly. Taste and add salt if needed.
  • Dust the leftover spice over the potatoes and stir carefully
  • Add the corn and the beans into the pan, stir and warm everything up.
  • Now add to the potatoes and stir again.
  • Check if more spices are needed.
  • before serving add the tomatoes and the lettuce and stir one last time


Serving: 1g | Kalorien: 324kcal | Kohlenhydrate: 46g | Protein: 22g | Fett: 5g | Ballaststoffe: 8g | Zucker: 5g