Chili beans au gratin

Name: Chili beans au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1-2 TABLESPOONS Oil; 400 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sweet peppers; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) "Baked Beans" (baked beans with bacon, for example); 200 g strained tomatoes; 75-100 g medieval Gouda; 150-200 g Tortilla Chips; 4-5 Tbsp Sour cream or crème fraîche

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1-2 TABLESPOONS Oil
400 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Sweet peppers
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) "Baked Beans" (baked beans with bacon, for example)
200 g strained tomatoes
75-100 g medieval Gouda
150-200 g Tortilla Chips
4-5 Tbsp Sour cream or crème fraîche

Directions

1
Peel and chop the onion. Heat the oil. Fry the minced onion in it until crumbly. Add onion and fry. Season with salt, pepper, chilli and paprika
2
Rinse kidney beans and drain well. Add baked beans with sauce and kidney beans to the mince and heat. Add tomatoes, bring to the boil briefly and season to taste. Grate cheese
3
Pour the tortilla chips into a large ovenproof pan or mould and spread the bean mince mixture on top. Add the sour cream and cheese. Bake in a preheated oven (electric range: 225 °C / fan-assisted oven: 200 °C / gas: level 4) for 10-12 minutes