Summary

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

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Instructions

1. Dice the onion finely. Season the minced meat with salt, pepper, paprika, curry, chili, and cayenne pepper.
2. Heat oil in a large pan over medium-high heat. Add the seasoned meat and diced onion, cooking for 5-8 minutes until the meat is browned, breaking it up as it cooks.
3. Dice the bell pepper and carrot. Add them to the pan and cook for 3-4 minutes until softened.
4. Drain the canned corn. Add the corn, tomatoes, and rice to the pan with the vegetable broth and a splash of water. Bring to a simmer.
5. Simmer for 8-10 minutes until the rice is tender, adding more water if needed. Season again with salt, pepper, and paprika.
6. While the filling cooks, preheat the oven to 180°C (356°F) with convection setting.
7. Press the garlic clove into the sour cream. Season with salt and pepper. Stir in roughly half the Gouda cheese.
8. Spread each tortilla thinly with the sour cream and garlic mixture. Fill each with a portion of the meat filling and roll tightly.
9. Place the rolled tortillas in a baking dish. Spread the remaining meat filling over them.
10. Spread the remaining sour cream mixture over the meat layer. Sprinkle the remaining Gouda cheese on top.
11. Bake at 180°C (356°F) for 10-15 minutes until the cheese is golden and crispy.
12. Serve with a fresh salad.