Corn pot with minced meat

Ingredients for 2 servings:

• 1 shallot(s)
• 1 clove(s) garlic
• ½ bell pepper(s), red
• 120 g corn from the can
• 1 tbsp oil
• 100 g minced beef
• 1 tbsp meat broth
• ½ bunch basil
• Salt and pepper, black
• e.g. Tabasco

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely chop the shallot and garlic clove. Remove the white pith and seeds from the bell pepper, rinse under cold running water, pat dry with kitchen paper, and cut into fine strips. Drain the sweetcorn well. Heat the oil in a pan. Fry the shallot and garlic over medium heat until translucent. Add the ground beef and fry, stirring, until it turns gray and crumbly. Mix in the bell pepper strips and the sweetcorn, pour in the meat stock, and simmer covered over low heat for about 10 minutes, until the bell pepper strips are soft. Meanwhile, wash the basil, pat dry, and roughly chop. Season with salt, black pepper, and Tabasco. Stir in the chopped basil. Fresh white bread goes well with the corn stew.