Chili con carne casserole with potatoes

Name: Chili con carne casserole with potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 300 g Carrots; 1 can(s) (850 ml) peeled tomatoes; 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans; 1 baby onion; 1 chili pepper; 2 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Pepper; 1 TABLESPOON dried marjoram; 50 g Gouda cheese; 7-10 Tbsp Bouquet of herbs and chillies; 150 g Fresh cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
300 g Carrots
1 can(s) (850 ml) peeled tomatoes
1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
1 baby onion
1 chili pepper
2 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Pepper
1 TABLESPOON dried marjoram
50 g Gouda cheese
7-10 Tbsp Bouquet of herbs and chillies
150 g Fresh cream

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 15 minutes and drain. In the meantime clean, peel and cut carrots into small cubes. Chop the tomatoes in the tin.
2
Rinse and drain the beans. Peel and chop the onion. Clean the chilli pepper, cut lengthwise, remove seeds, wash and chop. Heat the oil. Fry diced onion and carrot in it. Add minced meat. Season with salt, pepper and marjoram.
3
Fry vigorously for about 10 minutes, turning. Add potatoes, beans, tomatoes and chilli and simmer for another 5 minutes. Season again and fill into an ovenproof dish. Grate cheese over it. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes. Serve garnished with parsley and chillies as desired. Serve crème fraîche extra