Stuffed tomato Mexican style

Name: Stuffed tomato Mexican style
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 F; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) Kidney beans; 150 g sliced boiled ham; 1 red chilli pepper; 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Tomato ketchup; 200 ml Vegetable broth; 100 g Cheddar cheese; 200 g Fresh cream

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 F
1 Onion
1 Garlic clove
1 TABLESPOON Oil
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) Kidney beans
150 g sliced boiled ham
1 red chilli pepper
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Tomato ketchup
200 ml Vegetable broth
100 g Cheddar cheese
200 g Fresh cream

Directions

1
Wash and clean the tomatoes, cut off the tops and hollow them out. Finely chop the flesh. Peel and chop onion and garlic.
2
Heat the oil in a frying pan. Sauté the onion and garlic in it. Add tomato pulp and braise for about 3 minutes. Drain the corn in a sieve. Put kidney beans in a sieve, rinse and drain.
3
Dice the ham. Add everything to the tomatoes in the pan and sauté for about 5 minutes at low heat. Wash and clean the chillies, cut lengthwise and remove the seeds. Finely chop the pod. Wash parsley, shake dry.
4
Pluck the leaves and chop them finely, except for a little to garnish. Season vegetables with salt, pepper, chilli, parsley and tomato ketchup.
5
Fill the tomatoes with the vegetables, place them in an ovenproof dish and pour on the vegetable stock. Coarsely grate the cheese and sprinkle over the stuffed tomatoes. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
6
manufacturer) for about 15 minutes until the tomatoes are soft and the cheese has melted golden brown. Sprinkle tomatoes with parsley. Season crème fraîche with salt and pepper and add it. Tacos taste good with it.