Roasted fries with taco topping

Fries topped with taco-seasoned soy mince, leeks, corn, and cheese, served with lettuce, avocado, and sour cream.

• 900 g potato strips
• 1/2 leek (1/2 leek corresponds to approx. 150 g)
• 1 pack of corn kernels (at 340 g)
• 2 packs of soy mince (each 300 g)
• 1 tbsp oil
• 1 pack taco spice mix (28 g each)
• 150 g grated cheese (preferably folke)
• 1/2 iceberg lettuce head
• 2 avocados
• 2 tomatoes
• 3 dl sour cream

Method

1. 1
   Set the oven to 225°C.
2. 2
   Spread the fries on an oven tray and roast them first until crispy, about 20 minutes.
3. 3
   Rinse, trim and thinly slice the leeks.
4. 4
   Drain the corn.
5. 5
   Fry the soy mince in the oil in a frying pan, season with the taco seasoning.
6. 6
   Sprinkle the minced meat and leek over the fries together with the corn.
7. 7
   Top with cheese and roast in the middle of the oven for another 10 minutes.
8. 8
   Cut the salad into pieces.
9. 9
   Split, core, pit and slice the avocados.
10. 10
    Top the fries with sour cream, salad and avocado.