Summary

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

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Instructions

1. Heat vegetable oil in a large pan over medium-high heat. Add the minced meat and cook for 5-7 minutes, breaking it apart with a spoon, until browned.
2. While the meat cooks, wash the spring onions and cut into rings. Wash the tomatoes and cut into quarters. Drain the kidney beans and the Mexico mix vegetables.
3. Add the spring onions, tomatoes, drained beans, and drained vegetables to the pan with the meat. Stir and cook over medium heat for 3 minutes. Season with salt, cayenne pepper, and paprika powder.
4. Moisten each tortilla lightly with warm water. Divide the minced meat filling among the tortillas, roll each one tightly, and place seam-side down in a baking dish.
5. Mix the salsa ketchup and crème fraîche together. Spread the mixture over the rolled tortillas along with any remaining minced meat from the pan.
6. Sprinkle the grated cheese evenly over the casserole.
7. Bake in a preheated oven at 200°C (180°C convection) / 392°F (356°F convection) for 20 minutes, until the cheese is golden brown.
8. Variation: This casserole can also be prepared with strips of chicken or beef instead of minced meat.