\"Chill!\" - chili lasagna
very easy
30 mins
30 mins
Ingredients
- 1 red pepper
- 1 Garlic clove
- 2 Onions
- 2 TABLESPOONS Oil
- 700 g mixed minced meat
- 7-10 Tbsp Salt
- 2-3 TEASPOONS Chili Flakes
- 1 can(s) (850 ml) Tomatoes
- 2 (à 64 g) T
- 7-10 Tbsp Pepper
- 2–3 fresh jalapeños
- 1 can(s) (212 ml) Vegetable corn
- 1 can(s) (425 ml) Kidney beans
- 100 g Gouda (play)
- 1-2 TABLESPOONS Fresh cream
- 1 pack of Tortilla flat cakes (8 pieces; approx. 20 cm Ø)
- 1 (approx. 20 cm Ø; approx. 2 l capacity) round baking dish
Directions
- 1
Clean, wash and cut the peppers into small cubes. Peel garlic and onions. Chop garlic finely. Chop onions finely. Heat the oil in a large casserole. Fry for about 5 minutes until crumbly brown.
- 2
Strongly season with salt. Add paprika, garlic, onions and chili flakes to the mince, fry for 1-2 minutes. Deglaze with 300 ml water. Add tomatoes and juice. Coarsely chop the tomatoes with a spatula.
- 3
Stir in the chili con carne spice. Bring everything to the boil and simmer for about 15 minutes while stirring. Season to taste with salt and pepper.
- 4
In the meantime, clean and wash the jalapeños and cut them into very fine rings. (Caution, hot! Since the seeds are still there, it will be a sharp matter). Put corn and beans in a sieve, rinse cold and drain.
- 5
Stir the corn, beans and jalapeños into the chili. Grate cheese and mix with crème fraîche in a bowl.
- 6
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Place 2 tortilla patties on top of each other in the casserole dish. Spread about 1⁄4 of the chopped bean mixture on top. Repeat the process three times.
- 7
Spread the cheese cream over the last layer of chopped beans. Bake Chili con carne lasagne in a hot oven for 20-25 minutes. World class!.
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