Mexican tomato casserole

Name: Mexican tomato casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g red onions; 2 Garlic cloves; 1 red chilli pepper; 1 yellow and green peppers (approx. 200 g each); 350 g Pork escalope in one piece; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON Sugar; 1 can(s) (850 ml) peeled tomatoes; 2 TABLESPOONS Red wine vinegar; 1 can(s) (212 ml) Corn with kidney beans; 150 g ripened cream; 50 g Gouda cheese; 50 g Tortilla Chips; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g red onions
2 Garlic cloves
1 red chilli pepper
1 yellow and green peppers (approx. 200 g each)
350 g Pork escalope in one piece
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON Sugar
1 can(s) (850 ml) peeled tomatoes
2 TABLESPOONS Red wine vinegar
1 can(s) (212 ml) Corn with kidney beans
150 g ripened cream
50 g Gouda cheese
50 g Tortilla Chips
1/2 bunch Parsley

Directions

1
Peel and finely dice the onions and garlic. Wash, clean and finely dice the chilli pepper. Quarter the peppers, remove seeds, wash and cut into rhombs. Cut meat into cubes. Season with salt and pepper. Heat oil in a pan and fry meat in it over high heat.
2
Take out. Sauté onions and garlic in frying fat. Sprinkle with sugar and caramelise for about 5 minutes while stirring. Add paprika and fry. Deglaze with tomatoes. Stir in vinegar and season with salt. Bring to the boil and let it boil down open for about 10 minutes. Put corn with kidney beans in a sieve, rinse and drain. Stir the meat into the sauce. Season sour cream with salt and pepper. Grate the gouda roughly.
3
Bring to the boil and let it boil down open for about 10 minutes. Put corn with kidney beans in a sieve, rinse and drain. Stir the meat into the sauce. Season sour cream with salt and pepper. Grate the gouda roughly. Pour the tomato and meat mixture into an ovenproof dish. Put tortilla chips into it. Add sour cream and sprinkle with Gouda. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Pluck parsley leaves from the stalks, wash, dab dry and chop coarsely. Remove the casserole and serve sprinkled with parsley
4
Pour the tomato and meat mixture into an ovenproof dish. Put tortilla chips into it. Add sour cream and sprinkle with Gouda. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Pluck parsley leaves from the stalks, wash, dab dry and chop coarsely. Remove the casserole and serve sprinkled with parsley