Schupfnudel pan Tex-Mex style

Ingredients for 4 servings:

• 500 g potato dumplings
• 2 onions, diced
• 2 garlic cloves
• 500 g minced beef
• 2 bell peppers
• 1 can kidney beans
• 2 cans of corn
• 500 ml tomatoes, pureed
• 100 g cheese, grated, e.g. mozzarella
• salt and pepper
• Paprika powder
• chili powder
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy and fast

Briefly fry the Schupfnudeln in a pan with a little oil, then remove from the pan and set aside. In the same pan, fry the diced onions and crushed garlic until translucent. Add the ground beef and fry over medium heat until browned and crumbly. Add the kidney beans, corn, chopped bell peppers, and seasonings (salt, pepper, paprika, chili powder) to the pan and mix well. Pour the passata over the ingredients in the pan and mix well. Return the fried Schupfnudeln to the pan and simmer for about 5 minutes to allow the flavors to blend. Sprinkle the grated cheese over the pan and let it melt. Serve the Schupfnudeln hot and enjoy. Per serving, approximately 500 kcal