Chili cake casserole

Ingredients for 6 servings:

• 100 g cheese, grated
• 1 can of corn
• 1 can kidney beans
• 2 peppers
• 400 ml water
• 100 g cream cheese
• 6 tortillas
• 500 g minced beef
• 1 tbsp paprika powder
• ½ tbsp cumin
• ½ tbsp oregano
• ½ tbsp salt
• ¼ tbsp cayenne pepper
• ¼ tbsp pepper
• 2 tbsp tomato paste

Instructions

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

Wash and chop the bell peppers, and fry them with the minced meat. Add tomato paste and fry, then add water. Mix the spices together, stir in, and bring to a boil. Drain the corn and beans, add them, and stir in. Spread 5 of the 6 flatbreads with cream cheese on one side. Layer them in a springform pan lined with baking paper: flatbread (cream cheese facing up) – chili – flatbread (cream cheese facing up) – chili, etc. – finally, place the flatbread without cream cheese on top and sprinkle with grated cheese. Bake for 20 minutes at 180°C (top/bottom heat).