Potato Western Casserole

Ingredients for 4 servings:

• 1 ½ kg potatoes (well washed, skin on, cut into thin wedges)
• 2 onions (diced)
• 300 g tartar
• 500 g green beans (frozen)
• 150 g kidney beans (canned, drained)
• 150 g corn (canned, drained)
• 700 ml tomato juice
• Salt
• chili powder
• oregano
• oil
• Sugar
• 50 g pepper, mild (pickled)
• 100 g grated cheese (low-fat)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW suitable; 7.5 points per portion

Arrange the potatoes in a non-stick baking dish. Fry the onions and tartar in a teaspoon of hot oil, season with salt, and spread evenly over the potatoes. Add the frozen green beans to the still-hot pan, fry briefly, then add the tomato juice and bring everything to a simmer. Remove the pan from the heat and carefully stir in the drained kidney beans and corn. Season everything well with salt, chili powder, and oregano. Season to taste with a pinch of sugar. Spread the vegetables evenly over the potatoes. Arrange the peppers, either whole or chopped, on the casserole. Sprinkle everything with cheese and then bake at 180 degrees Celsius (convection oven) for about 50 minutes. Cover the casserole with aluminum foil for the last half hour to prevent the cheese from burning. If the potatoes are not fully cooked after the specified cooking time, the wedges were a bit too thick. In this case, increase the cooking time accordingly.