Season the neck steaks vigorously on both sides with salt and pepper and place in the greased baking dish. Peel the onions and cut into wedges. Heat the butter in a large pan and lightly fry the onions in it. As soon as they start to brown at the edges, sprinkle in the sugar and let caramelize for 1 - 2 minutes while stirring. Spread the onions on and between the neck steaks.
For the sauce, dissolve the stock cube in the boiling water. Squeeze the lemon and stir in the juice along with the tomato paste. Add 1/2 teaspoon each of the spices and 1 teaspoon (dried) or 1 teaspoon (fresh) herbs. Stir in the salsa and distribute the finished mixture on the steaks and onions in the baking dish. Cover the tin with aluminum foil and bake in the oven at 200 ° C (top and bottom heat) for 50 minutes.
In the meantime, drain the corn. Wash the peppers, remove the seeds and partitions and roughly cut into cubes. Peel the potatoes and also dice them. Mix the vegetables with the oil and season with salt and pepper. When the first cooking time is over, take the pan out of the oven, pour the vegetable mixture onto the steaks and mix in slightly so that the corn, peppers and potatoes can cook in the salsa. Then put the pan back in the oven (now without aluminum foil!) And cook the casserole for another 45 minutes.
When the 45 minutes are up, take the mold out of the oven again. First distribute half of the cheese on the salsa, then sprinkle the tortilla chips on top. Spread some chilli on the chips and sprinkle with the rest of the cheese. Now it goes back to the oven with the steaks so that the cheese can melt and form a tasty crust. This takes about 10 to 15 minutes. Enjoy your meal!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.