Country potatoes \"Mexican\"

Name: Country potatoes \"Mexican\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 6 very large potatoes (about 250 g each); 2 medium-sized onions; 1 Garlic clove; 500 g mixed mince; 1 TABLESPOON Oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp salt, cayenne pepper, sugar; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Grease; 200-250 g Sour cream or crème fraîche; 1/2 bunch Parsley; 7-10 Tbsp chili pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

6 very large potatoes (about 250 g each)
2 medium-sized onions
1 Garlic clove
500 g mixed mince
1 TABLESPOON Oil
2 TABLESPOONS Tomato paste
7-10 Tbsp salt, cayenne pepper, sugar
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Grease
200-250 g Sour cream or crème fraîche
1/2 bunch Parsley
7-10 Tbsp chili pepper

Directions

1
Wash the potatoes, cover and cook in water for 25-30 minutes
2
Peel and finely dice the onions and garlic. Fry the minced meat in hot oil until crumbly. Fry onions and garlic briefly. Sweat tomato paste with. Season with salt and cayenne pepper. Add tomatoes and juice, chop a little. Bring everything to the boil and simmer for about 10 minutes. Season to taste with salt, cayenne pepper and 1 pinch of sugar
3
Potatoes quench, peel and lengthwise halve. Place them side by side in a wide greased casserole dish or on the fat pan
4
Grate cheese. Mix the sour cream and half the cheese. Spread the sauce over the potatoes. Put the sour cream on top. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 20 minutes. Wash the parsley and chop finely, except for a little bit. Sprinkle over the potatoes. Garnish with chilli pepper and the rest of the parsley