Fiery Mexico Pan

Name: Fiery Mexico Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Kidney beans; 1 can(s) (425 ml) Corn; 1 collar Spring onions; 4 medium-sized tomatoes; 500 g Pork escalope; 1 baby onion; 2 TABLESPOONS oil, salt, pepper, chili powder; 150 g frozen peas; 100 g Cheese; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Kidney beans
1 can(s) (425 ml) Corn
1 collar Spring onions
4 medium-sized tomatoes
500 g Pork escalope
1 baby onion
2 TABLESPOONS oil, salt, pepper, chili powder
150 g frozen peas
100 g Cheese
7-10 Tbsp Parsley

Directions

1
Rinse and drain the beans. Drain the corn. Clean, wash and cut spring onions into rings. Wash and chop the tomatoes. Wash and dab the meat and cut into strips. Peel onion, cut approx. 2/3 into fine strips. Dice the rest, put aside
2
Heat the oil in the grill pan. Brown the meat thoroughly all around, season. Add onion strips and fry for approx. 5 minutes. Add beans, corn, 2/3 of the spring onions, tomatoes and peas, fry for another 5 minutes, season.
3
Meanwhile grate the cheese roughly. Sprinkle the rest of the spring onions, diced onions and cheese on the Mexico pan. Garnish with parsley if necessary. Tortilla chips and Sour Cream taste good with it