Texicana salsa with corn and kidney beans

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 bottle of sauce (Texicana Salsa)
• 1 cup of crème fraîche, alternatively sour cream
• 150 g cheese, grated
• 1 can of corn
• 1 can kidney beans
• 1 onion(s)
• salt and pepper
• possibly pasta if required
• some oil
• Tortilla(s) if required

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

with pasta or for tortilla wraps

First, dice the onion and sauté it in oil. Add the ground beef and brown it, seasoning with salt and pepper. Drain the corn and kidney beans and add them along with the Texicana salsa, letting them simmer briefly. Now add the crème fraîche, stir, and then stir in the grated cheese. Simmer everything over medium heat until the cheese has melted into the sauce. This sauce goes well with fusilli or penne. It’s also suitable for tortilla wraps.