Mexican pot with wedges or fries

Ingredients for 2 servings:

• e.g. Cheddar cheese
• 250 g minced beef
• ½ m.-sized bell pepper(s), red or yellow
• 2 small roasting peppers, orange or green
• 12 small cherry tomatoes or date tomatoes, colorful
• 1 m.-sized corn cobs
• ½ can kidney beans
• ½ garlic clove(s)
• 1 ½ small avocados
• 1 ½ peppers
• ½ m.-sized onion(s)
• 100 ml tomatoes, chopped
• 2 tbsp tomato paste
• 250 g potatoes
• ½ lime(s)
• 2 tbsp olive oil
• salt and pepper
• Paprika powder, sweet
• Cayenne pepper
• garlic powder
• Herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash and peel the potatoes, and cut into small, bite-sized pieces or into fries. Season with 1 tablespoon of olive oil, salt, pepper, cayenne pepper, garlic powder, and Provençal herbs, and mix. Bake at 200°C with fan for about 35 minutes. Wash the tomatoes, bell peppers, chili peppers, and corn. Peel the onions, avocado, and garlic. Drain and rinse the kidney beans. Chop the avocado and 3 tomatoes into small pieces. Season with the juice and zest of the lime. Puree, season with salt and pepper, and set aside. Cut the chili peppers into strips, removing the seeds or some of the seeds if desired, depending on how spicy you like them. Chop the garlic, onions, 1 bell pepper, 1/4 of the mixed bell peppers, and 2 more tomatoes into small pieces and fry in 1 tablespoon of olive oil. Stir in the tomato paste and sauté for about 3 minutes. Then deglaze with the canned tomatoes and simmer for another 5 minutes. Puree and set aside. Fry the ground beef for 5-6 minutes. Now stir in the remaining vegetables and fry for another 3 minutes. The corn can be easily cut from the cob with a knife. Season generously with the spices and season to taste. Mix in both sauces and serve with the wedges or fries and cheese, if desired. If you prefer it spicier or less spicy, simply adjust the ratio of avocado to chili dip as desired.