Ancabis Gratinated Mexican Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 large jacket potato (s)
- 400 g minced beef
- 1 onion (s)
- 1 clove garlic
- 300 g paprika (s), colored
- 1 can corn
- 1 can tomato (s), chopped
- 1 tablespoon tomato paste
- 1 cup crème fraîche
- 4 tablespoon cheese, (Gouda) grated
- salt
- pepper
- Paprika powder
- cinnamon
- oregano
- rosemary
- basil
- marjoram
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut in half. Place in a baking dish.
- Heat the olive oil in a pan, fry the onion cut into cubes, add the garlic (pressed or diced). Then add the minced meat to the pan and fry it until crumbly. Season with paprika, salt and pepper, fold in the tomato paste. Then add the diced paprika to the pan and fry with it. Finally fold in the corn and then the chopped tomatoes.
- Let the whole thing simmer a little and season to taste with all the spices.
- Pour the sauce over the potatoes in the baking dish, sprinkle the creme fraiche on top and sprinkle the cheese over everything.
- Bake the whole thing in a preheated oven at 200 ° C top-bottom heat for about 30 minutes.
- We also enjoyed a fresh, mixed salad very much.
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