Mexican Tortilla Casserole with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tortilla (s), (wheat tortilla, diameter approx. 20 cm)
- 500 g minced meat, mixed
- 1 bunch spring onion (s)
- 2 large tomato (s)
- 1 small Can (s) kidney beans
- 1 small Can / s vegetables, (Mexico mix, corn with peppers and peas)
- 1 bag cheese, grated
- 1 bottle ketchup, (salsa ketchup)
- 1 cup crème fraîche
- some vegetable oil
- a bit salt
- 1 teaspoon, leveled cayenne pepper
- 1 teaspoon, leveled paprika powder
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in a little vegetable oil. Wash the spring onions and cut into rings. Wash and quarter the tomatoes. Put the spring onions and tomatoes in the pan along with the drained beans and corn. Fry everything briefly and season with salt, cayenne pepper and paprika powder.
- Moisten the tortillas lightly with warm water to make them easier to roll. Cover the tortilla with the minced meat filling and roll up. Place the rolled tortillas side by side in a baking dish. Mix the salsa ketchup and crème fraîche and distribute evenly over the tortillas along with any leftover minced meat filling. Cover everything with the grated cheese and place in the preheated oven at 200 degrees (convection: 180 degrees) for about 20 minutes. The casserole is ready when the cheese is the desired golden brown color.
- Tip:
- The casserole can also be prepared with strips of chicken or beef.
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