John Myers
Ingredients for 4 servings:
- 350 g minced meat, mixed
- 1 onion(s), red
- 2 garlic cloves
- 1 bell pepper(s)
- 1 can kidney beans, 400 g
- 1 can corn, 300 g
- 1 can tomatoes, chopped, 400 g
- 300 g natural yogurt
- 150 g cream cheese with peppers
- Paprika powder, sweet
- Paprika powder, hot
- salt and pepper
- Tabasco
- chili powder
- 1 pack of tortilla wraps, diameter 20 cm
- 1 pack of grated cheese, 200 g
- Oil for frying
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
quick and easy to prepare, with a Mexican touch
Finely chop the onion and garlic and fry briefly in a little oil. Add the minced meat and fry well. Drain the corn and kidney beans. Add the finely chopped bell peppers, corn, and kidney beans and fry briefly. Add the chopped tomatoes, yogurt, and cream cheese, mix well, and bring to a boil. Simmer for about 10-15 minutes. Season to taste with salt, pepper, chili, and Tabasco if desired. In the meantime, grease a baking dish. Start with some sauce, place two tortillas next to each other (a little overlapping, depending on the size of the baking dish), sauce, tortillas, and finish with sauce. Sprinkle the grated cheese on top and bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes, depending on how brown you want the cheese. A very simple and quick recipe that’s also great for preparing for guests. Serve with baguette and salad.
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