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Mexican vegetable casserole

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 200 g kidney beans, drained
  • 200 g corn, drained
  • 1 bell pepper(s), red
  • 150 g potatoes
  • 100 ml vegetable stock
  • 1 tsp tomato paste
  • 100 g sour cream
  • 200 g cheese (Gouda), grated
  • 80 g chips (tortilla chips)
  • chili powder
  • Tabasco
  • Salt
  • pepper
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the onion. Trim and slice the bell pepper. Peel and slice the raw potatoes. Heat oil in a pan and sauté the onions and garlic. Then add the vegetables and potatoes and sauté. Add the vegetable stock, bring to a boil, and season with tomato paste and the spices. Add the sour cream. Pour the mixture into a greased baking dish and top with tortilla chips and Gouda cheese. Bake the casserole for about 20 minutes at 200°C in a preheated oven.

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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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