Pizza Mexicana

Name: Pizza Mexicana
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 can(s) (100 g) 4 Sunday rolls; 20 g Tomato paste; 2 TABLESPOONS Chili sauce; 1/2 TEASPOON Oil; 80 g Beefsteak minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Vegetable maize (canned); 30 g Schmand; 7-10 Tbsp Chive rolls and chilli rings; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1/2 can(s) (100 g) 4 Sunday rolls
20 g Tomato paste
2 TABLESPOONS Chili sauce
1/2 TEASPOON Oil
80 g Beefsteak minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Vegetable maize (canned)
30 g Schmand
7-10 Tbsp Chive rolls and chilli rings
7-10 Tbsp Flour
baking paper

Directions

1
Open the tin, remove the rolls. Put 2 rolls covered in the refrigerator (for the pizza the next day). Place 2 rolls on top of each other and roll out into a circle (18 cm Ø) on a floured work surface.
2
Place on a baking tray lined with baking paper. Mix tomato paste and chili sauce. Spread on the pizza. Heat the oil in a pan, fry the minced meat in it roughly, season with salt and pepper.
3
Put corn and ground beef on the pizza. Put the sour cream in a blob. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Sprinkle with chive rolls and chilli rings.