Paprika pot with minced meat and tortilla chips

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 500 g Sweet potatoes
  • 800 g Potatoes
  • 2 red peppers
  • 3 Onions
  • 2 Garlic cloves
  • 3 TABLESPOONS Oil
  • 1 kg Minced beef
  • 2 TABLESPOONS Tomato paste
  • 4 can(s) (400 ml each) chunky tomatoes
  • 500 ml Vegetable broth
  • 7-10 Tbsp salt, pepper, sweet paprika
  • 1/4 collar Chives
  • 7-10 Tbsp Nacho Chips

Directions

  1. 1

    Peel both types of potatoes and cut into cubes of about 2 cm. Wash and clean the peppers and cut them into cubes as well. Peel, halve and finely chop the onions. Peel garlic and also chop finely.

  2. 2

    Heat the oil in a large pot, fry the minced meat for about 4 minutes at high heat until crumbly, add the onions and garlic and fry for about 1 minute. Add the potatoes and peppers. Stir in tomato paste and pour in tomatoes and stock, season well with salt, pepper and paprika. Cover and simmer for about 40 minutes.

  3. 3

    Wash the chives, shake dry and cut into fine rolls. Remove the pot from the stove. Spread the chives and nachos over it and serve.

Nutrition Facts

KCAL
470 kcal
CARBS
34 g
FATS
22 g
PROTEINS
30 g