Gyros-Tortilla casserole
easy
60 mins
60 mins
Ingredients
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 600 g pickled gyros meat with onions
- 1 can(s) (425 ml; separation weight: 285 g) Vegetable corn
- 100 g Gouda cheese
- 400 g Schmand
- 7-10 Tbsp black pepper
- 1 can(s) (425 ml) Chilli beans
- 1 pack of Wheat tortillas (wrap)
- 3 Tomatoes
- 1 ripe avocado
- 7-10 Tbsp Juice of 1 lime
- 1 red chilli pepper
- 7-10 Tbsp Salt
- 6 Stem(s) Coriander
- 7-10 Tbsp Grease
Directions
- 1
Peel garlic and chop finely. Heat the oil in a large pan and fry the meat in it while turning. Add half the garlic and fry briefly. Remove from heat. Drain the corn and let it drain. Grate Gouda roughly, mix with 200 g sour cream and season with pepper. Mix meat with corn and chili beans
- 2
Spread the tortilla wraps with 200 g of sour cream. Spread the meat mixture on top and roll everything up firmly. Cut each roll into about 5 thick slices. Grease a large casserole dish and place the slices close together, slightly overlapping. Wash, clean and slice the tomatoes. Distribute on the rolls. Put the cheese sour cream on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes
- 3
Halve the avocado and remove the stone. Remove the flesh from the skin, puree with the remaining garlic and lime juice or crush finely with a fork. Clean the chilli, cut lengthwise, remove seeds. Wash and chop the pod. Stir the chillies into the guacamole, season with salt. Wash the coriander, dab dry and chop finely. Sprinkle casserole with coriander. Serve with guacamole
Nutrition Facts
710 kcal
47 g
42 g
33 g
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