'Chili con carne' potato casserole

For 4 people
  • 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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