Country Potatoes Tex-Mex

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and boil in water for 25-30 minutes. Peel onions and garlic and dice finely. Heat the oil. Fry the minced meat in it until crumbly. Fry onions and garlic. Add tomato paste and sauté briefly.

2. 2

   Season with salt and pepper. Add tomatoes and juice. Bring to the boil while stirring and simmer for about 10 minutes. Season the minced sauce with salt and cayenne pepper to taste. Drain potatoes, rinse and drain. Peel potatoes, cut them in half lengthwise and put them into a greased casserole dish. Grate cheese finely. Mix sour cream and half of the cheese. Spread the sauce over the potatoes. Add the sour cream. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.

3. 3

   Mix sour cream and half of the cheese. Spread the sauce over the potatoes. Add the sour cream. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Wash the parsley and cut into fine strips, except for a little garnish. Sprinkle over the potatoes. Garnish with chilli and the rest of the parsley

Nutrition Facts

KCAL
820 kcal

CARBS
56 g

FATS
46 g

PROTEINS
45 g