Mexican temptation

Ingredients for 3 servings:

• 300 g beef, cut into small pieces
• 400 g tomatoes, peeled in tomato juice
• 1 package of tomatoes, pureed
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• ½ onion(s)
• 1 handful of cherry tomatoes
• n. B. Ham, cut into strips
• n. B. Corn cobs from the jar
• e.g. green beans (snap beans or princess beans)
• e.g. kidney beans
• e.g. mushrooms, whole heads from the jar
• 2 handfuls of potatoes, small
• some vegetable cream
• salt and pepper
• Seasoning mix (French fries seasoning)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

simple Mexican pan with balloon potatoes

Dice the bell peppers and onion into small pieces, then halve the cherry tomatoes, slice the ham into thin strips, cut the baby corn into thirds, halve the broad beans, and halve the mushrooms. Cut the potatoes lengthwise, sprinkle with salt and spices, rub the two halves together, and place them on a baking sheet lined with baking paper. Preheat the oven to 200°C (top/bottom heat). Place the vegetable cream and onions in a large saucepan and sauté until translucent. Add the peeled tomatoes and cook briefly. Add the cherry tomatoes, diced bell peppers, kidney beans, and baby corn, and simmer. Then add the passata and simmer. Briefly sear the meat and ham, then add the mushrooms and broad beans, and sauté them briefly. Pour the contents of the pan into the saucepan and continue simmering. Now place the potatoes in the oven at 200°C for about 20 minutes, until they puff up. Serve the potatoes with the meat and vegetables.