Burrito Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g minced meat
- 1 medium onion (s)
- 1 bell pepper
- 1 large carrot
- 1 small Can corn
- 1 packet tomato (s), happened
- 1 sachet rice
- 1 cup sour cream
- 200 g Gouda, rated
- 1 clove garlic
- 6 tortilla (s)
- oil
- Vegetable broth, grained
- salt and pepper
- Paprika or spice mixture
- curry
- chili
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Chop the onion into small cubes, season the minced meat with salt, pepper, paprika, curry, chilli etc. or, if you like, vigorously and fry together with the onions. In the meantime, chop peppers and carrots (or other vegetables, depending on your taste) and add to the pan. Drain the corn and add to the pan with the tomatoes and rice and bring to the boil. Season again with salt, pepper, paprika and vegetable stock. Pour in a little water every now and then if necessary. Simmer until the rice is cooked through.
- Preheat the oven to 180 degrees circulating air.
- In the meantime, press the clove of garlic into the sour cream, season with salt and pepper and stir a little cheese into the sour cream.
- Spread the tortillas thinly with the sour cream mixture, fill with the minced meat mixture and place rolled up in a baking dish. Spread the rest of the mince mixture on top and spread the remaining sour cream on top. Sprinkle the casserole with the rest of the cheese and bake for 10 minutes or longer, depending on how brown or crispy you want the cheese to be.
- A fresh salad goes wonderfully with it!
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