'Chili con carne' potato casserole
- 3 medium-sized onions
- 2 Garlic cloves
- 1/2 red chilli pepper or some chilli powder
- 500 g mixed hack
- 2 tbsp oil, 2 tbsp tomato paste
- 1 heaped tablespoons of flour
- 1-2 TL clear broth (instant)
- 1 Bay leaf
- 1 can (n ) (425 ml) Tomatoes
- 1 Can (s) (850 ml) Kidney beans
- 800 g Potatoes
- 100 g Gouda cheese
120 minutes
light
- 1.
- Peel and chop onions and garlic. Wash and core the chilli and cut into fine rings. Fry the mince in 1 tablespoon of hot oil until crumbly. Fry with onions and garlic for another 5 minutes
- 2.
- Stir in tomato paste. Dust the flour over it and sweat it. Deglaze with 1/8 l water. Bring to the boil and stir in the broth. Add the chilli, bay leaves and tomatoes. Bring everything to the boil and cook covered for approx. 20 minutes
- 3.
- Rinse and drain beans. Peel, wash and cut the potatoes into thick slices. Coarsely grate the cheese. Add the beans to the mince approx. 5 minutes before the end of the cooking time.
- 4.
- Grease the casserole dish (approx. 2 l contents) with 1 tablespoon of oil. Line the base with 1/3 potato slices. Spread half of the mince on top, sprinkle with half of the cheese. Layer 1/3 potatoes on top, distribute the rest of the mince on top. Finish with the remaining potatoes and sprinkle with the remaining cheese. Bake in a hot oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour
- 5.
- Drink: red country wine
1 person approx.:
- 430 kcal
- 1800 kJ
- 33 g protein
- 17 g fat
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