Summary

Ingredients

• 2 tablespoons oil
• 1 onion (s)
• 500 g minced meat, mixed
• 1 can kidney beans
• 0.5 can ½ corn
• 1 can / s tomatoes, passed
• 1 bell pepper (s)
• 1 teaspoon stock powder
• 2 pinch (s) chili powder
• 2 bag / s chips (tortilla chips wild paprika)
• 1 packet wheat tortilla (s)
• 1 packet cheese

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Instructions

1. To start, clean the peppers and cut into cubes. The kidney beans and corn can also be drained off.
2. Now peel the onions, cut into cubes and fry in a pan in the oil until translucent. Add the minced meat, fry well and let it take color. Stir every now and then and chop the minced meat.
3. Add the tomato puree to the pan. You can take 1 or 2 cans, depending on how liquid you want the chilli to be. After the tomatoes are heated, the diced paprika, corn and beans can be sprinkled in. Then mix the broth powder with approx. 75 ml water and add to the pan. Reduce over medium heat and add the spices. However, it is better to season a little more carefully first. Finally, set the pan aside.
4. Now place 1.5 wraps in the baking dish so that the bottom is covered. The chili con carne is spread on the wraps as the 2nd layer, then the tortilla chips and cheese are added as the 3rd layer. These 3 steps are repeated until the baking dish is full. The top layer must be the chips and cheese.
5. Baked in a preheated oven at 170 ° C for approx. 20 - 30 minutes. Before the lasagna is portioned, let it rest for a few minutes.