Chili con carne casserole
easy
60 mins
60 mins
Ingredients
- 750 g waxy potatoes (e.g. Linda)
- 7-10 Tbsp Salt
- 1 big onion
- 2 TABLESPOONS Oil
- 750 g mixed minced meat
- 1 TABLESPOON Tomato paste
- 1-2 TEASPOONS Chili Flakes
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp black pepper
- 1 green pepper
- 1 can(s) (425 ml/ separation weight: 285 g) Vegetable corn
- 1 can(s) (425 ml; separation weight: 255 g) Kidney beans
- 7-10 Tbsp Sugar
- 150 g Schmand
- 75 g grated gouda cheese
Directions
- 1
Peel, wash and slice the potatoes. Cook in boiling salted water for about 20 minutes. Peel onion and chop roughly. Heat the oil in a large pot. Fry the minced meat in it until crumbly.
- 2
Add onion and fry briefly. Add tomato paste and chili and stir-fry. Deglaze with 350 ml water and tomatoes. Bring to the boil, season with salt and pepper, simmer for 15-20 minutes. Clean, wash and cut the peppers into strips. Put corn and beans on a sieve, rinse and drain. Drain potatoes and let them drain. 5 minutes before the end of the cooking time, add the beans, corn and peppers to the mince and finish cooking. Season chillies with salt, pepper and sugar. Layer potatoes and chillies in an ovenproof dish. Mix sour cream with 50 g cheese.
- 3
Drain potatoes and let them drain. 5 minutes before the end of the cooking time, add the beans, corn and peppers to the mince and finish cooking. Season chillies with salt, pepper and sugar. Layer potatoes and chillies in an ovenproof dish. Mix sour cream with 50 g cheese. Spread as a blob on the casserole. Sprinkle with 25 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes
Nutrition Facts
970 kcal
49 g
58 g
59 g
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