John Myers
Mexican Casserole with Crispy Crust
The perfect mexican casserole with crispy crust recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 Tetra pack Pureed tomatoes
- 1 big Canned kidney beans
- 1 Can Corn
- 1 Chopped onion
- 1 Creme fraiche Cheese
- 2 Cup Basmati rice
- 3 hands Tortilla chips
- 0,5 bag Grated cheese
- Salt, cumin, pepper, oregano, paprika powder, chilli powder
- 1 Dried chilli note if you like
- Cook rice according to the instructions on the packet.
- Sweat the onion in a little oil, add the minced meat, fry the caraway and season with salt, pepper and cumin.
- Drain the corn and beans and add to the minced meat.
- Spread the tetra pack of tomatoes over the top and bring to the boil once. Season to taste with chilli powder, paprika powder and oregano, depending on the degree of spiciness.
- Put rice in a baking dish. Spread the minced vegetable mixture over it. Also spread the creme fraiche over it.
- Crumble the tortilla chips with your hands and mix with the grated cheese. Pour over the casserole and bake in the oven at 160 ° C for 20 minutes!
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