Baked pancakes à la Mexico

Ingredients for 4 servings:

• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp fat
• 1 bottle of sauce (salsa)
• 500 g minced meat, mixed
• 1 small can of corn
• 1 bell pepper(s), green
• salt and pepper
• Spice mix (burrito)
• 1 pack of pancakes, approx. 10 pieces, or homemade
• 1 cup light cream
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dice the onion, garlic, and bell pepper. Add the fat to a pan and fry the above ingredients briefly. Add the ground beef and fry everything well. Then season with pepper, salt, and about a level teaspoon of burrito seasoning. Let it sit for a moment and then add the salsa. Mix everything well. (I always add a little more water for more sauce, about 1/4 of a salsa bottle of water.) Now add the corn and heat briefly. If necessary, thicken the sauce with a sauce thickener. It shouldn’t be too runny, so that the filling doesn’t run out of the pancakes later. Heat the pancakes one at a time in the microwave or in a pan (otherwise they will break when rolled) and fill them with about 3-4 tablespoons of the mixture, then place them side by side in a baking dish. If there is any sauce left over, simply spread it over the pancakes in the dish. Now spread the crème légère over the sauce and sprinkle with the cheese. Place the casserole dish in a preheated oven at 190°C for about 30-40 minutes. Tip: If you like it spicier, omit the crème légère. If you want less cheese but still want a crispy crust, try this: Sprinkle breadcrumbs over the pancakes and sprinkle just a little cheese on top. It will be nice and crispy and taste truly delicious.