Mexican mini meat loaf with corn and kidney beans, salsa and taco chips

Name: Mexican mini meat loaf with corn and kidney beans, salsa and taco chips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 1 can(s) (425 ml; separation weight: 265 g) Texas Mix (corn, kidney beans and red peppers); 750 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 1 TABLESPOON Aiwar (fiery-hot paprika preparation); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 500 g Tomatoes; 2 Garlic cloves; 1 collar Coriander; 2 TABLESPOONS Olive oil; 100 g Tortilla Chips; 7-10 Tbsp Rose peppers; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
1 can(s) (425 ml; separation weight: 265 g) Texas Mix (corn, kidney beans and red peppers)
750 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
1 TABLESPOON Aiwar (fiery-hot paprika preparation)
7-10 Tbsp Salt
7-10 Tbsp black pepper
500 g Tomatoes
2 Garlic cloves
1 collar Coriander
2 TABLESPOONS Olive oil
100 g Tortilla Chips
7-10 Tbsp Rose peppers
baking paper

Directions

1
Peel and finely chop the onion. Drain the corn and bean mixture. Knead minced meat, onion, breadcrumbs, corn mixture, egg and aiwar. Season with salt and pepper. Form 4 oval small meatloafs from the mixture.
2
Line baking tray with baking paper, place roast on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Wash, clean and chop the tomatoes. Peel garlic and chop finely.
3
Wash the coriander, dab dry, set aside some for garnishing, chop the rest finely. Mix tomatoes with garlic, coriander and oil. Season to taste with salt and pepper. Serve meatloaf with tomato salsa.
4
Tortilla chips. Dust with paprika powder.