Mexican Volcano

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the onion into small cubes and fry. Add the minced meat, fry and chop until it is nice and crumbly. In the next step, add the kidney beans with the sauce, the corn (drained), the tomato paste and the salsa. Bring everything to the boil again and season with salt, pepper and paprika powder and season to taste. Those who like it really hot can add jalapeños and / or tabasco. It should be ensured that the chili con carne is firm, so that you can fill the volcano better later.
Preparation of the volcano:
Poke a hole about 1 cm in diameter in the middle of a wheat tortilla and make a cut from the middle to the edge. Mix the sour cream or crème fraîche with the crushed clove of garlic and spread on one side of the previously prepared tortilla. Overlap the tortilla at the intersection and glue it together to form a cone.
Place the second tortilla on a plate and pile the chili con carne in the middle. Save some chili con carne for the edge. Now put the cone or volcano over the heaped chili con carne and make sure that the cone does not come apart at the overlapping point and that the cone is on the other tortilla. Spread the rest of the chili con carne around the volcano. Recreate a few lava flows from the top of the volcano with salsa and sprinkle the volcano and the edge with grated cheese.
After 15 minutes in the oven, which should be preheated to 180 ° C, the volcano can be served.

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