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Chili con Carne Casserole

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Ingredients for 4 servings:

  • 400 g minced beef
  • 2 onions
  • 2 garlic cloves
  • 2 bell peppers
  • 3 tbsp tomato paste
  • 250 g corn from the can
  • 250 g kidney beans from the can
  • 400 g tomatoes, chopped from the can
  • 100 g cheese, grated
  • salt and pepper
  • chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fry the minced meat in a pan until crumbly. Finely chop the onions, garlic, and bell peppers and fry with the minced meat. Add the tomato paste to the pan and toast, then season well. Drain the corn and kidney beans and mix them with the minced meat and bell pepper mixture and the diced tomatoes in a casserole dish. Sprinkle with cheese. Bake at 180°C fan/convection oven (200°C top/bottom heat) for about 20 minutes. Variation: Serve while still hot on washed arugula to warm it up—a delicious combination.

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Written by John Myers

Professional Chef with 29 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.

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