Topping for the Pizza Mexicana

Name: Topping for the Pizza Mexicana
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 can(s) (425 ml; extract weight: 255 g) Red kidney beans; 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn; 1 TABLESPOON Oil; 600 g mixed minced meat; 1 pack of Spice mixture for tacos; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Tomato ketchup; 1-2 red chillies; 100 g grated gouda cheese; 7-10 Tbsp red chillies; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 can(s) (425 ml; extract weight: 255 g) Red kidney beans
1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
1 TABLESPOON Oil
600 g mixed minced meat
1 pack of Spice mixture for tacos
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Tomato ketchup
1-2 red chillies
100 g grated gouda cheese
7-10 Tbsp red chillies
7-10 Tbsp Flour
baking paper

Directions

1
Rinse beans and drain well. Drain the corn on a sieve. Heat oil in a pan, add minced meat and fry over medium heat while turning for about 8 minutes. Deglaze minced meat with 150 ml water, add taco spice and stir in. Season with salt, pepper, paprika and cayenne pepper and simmer for about 10 minutes.
2
Add ketchup, corn and beans to the minced meat mixture. Let it cool down a little bit. In the meantime clean, wash and cut the chillies into rings. Roll out half of the yeast dough on a floured work surface to a circle (approx. 32 cm Ø), place it on a baking tray lined with baking paper, spread the chopping mass on top, sprinkle with cheese and chilli rings and bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 20-25 minutes. Serve garnished with red chillies as desired