Mexican Mince Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry, fresh, 275 g
- 1 can chili beans
- 1 can corn
- 500 g minced meat, mixed
- salt and pepper
- Paprika powder
- Chili powder
- possibly chilli oil
- 80 g tortilla chips, preferably those with cheese
- 2 tomato (s)
- 2 onions)
- 1 red pepper (s), finely chopped
- 1 bag cheese, grated, approx. 50 - 200 g
Print Recipe
Pin Recipe Instructions
- Fry 500 g of the mixed minced meat with the diced onions until crumbly, season with salt, pepper, paprika and chilli, or with chilli oil if you like. Cook the red peppers at the same time. Then add corn and chili beans with the sauce and mix everything well.
- Lay out the puff pastry in a tart pan that has been greased beforehand. I use the overlapping edge. Put the minced vegetable mixture on the puff pastry. Spread half a bag of grated cheese on top. Then put the tomatoes in slices on the mass. Chop up the chips and place on top of the tomatoes, then spread the rest of the cheese on top.
- Bake in a preheated oven at 175 degrees for 20-30 minutes, depending on the size of the tart pan.
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