Potato casserole "chili con carne"

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
3.4 5
At the turn of the millennium, Texmex was right on trend - and probably still is today. Spicy chilli con carne, surrounded by potato slices and gratinated with cheese
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 3 Onions
  • 2 Garlic cloves
  • 1 red chilli pepper
  • some Chilli powder
  • 500 g mixed minced meat
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Tomato paste
  • 1 tablespoon, heaped Flour
  • 1 can(s) (425 ml each) Tomatoes
  • 1 Bay leaf
  • 2 can(s) (425 ml each) Kidney beans
  • 800 g Potatoes
  • 100 g Gouda (play)

Directions

  1. 1

    Peel onions and garlic. Wash and seed the chilli. Dice everything finely. Fry the minced meat in 1 tbsp. hot oil until crumbly. Fry with onions and garlic for another 5 minutes. Season with salt. Stir in tomato paste. Dust with flour and sauté briefly. Deglaze with tomatoes and approx. 1⁄8 l water, chop the tomatoes a little bit with a spatula. Add chili and bay leaf. Bring everything to the boil, cover and stew for about 20 minutes.

  2. 2

    Rinse and drain the beans. Peel, wash and cut the potatoes into thick slices. Grate cheese roughly. Add the beans to the mince about 5 minutes before the end of cooking time. Season to taste.

  3. 3

    Grease the casserole dish (approx. 2 l capacity) with 1 tablespoon of oil. Line the bottom with 1⁄3 potato slices. Spread half of the chili on top and sprinkle half of the cheese on top. 1⁄3 Layer potatoes on top and spread the rest of the minced meat on top. Finish with remaining potatoes and sprinkle with the rest of the cheese. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour.

Nutrition Facts

KCAL
430 kcal
CARBS
34 g
FATS
17 g
PROTEINS
33 g