Summary

Ingredients

• 2 onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 500 g minced meat
• 1 large can tomato (s)
• 150 ml broth
• oregano
• salt and pepper
• oil
• 3 chilli pepper (s), freshly chopped
• 1 can kidney beans
• 400 ml broth
• 200 g rice, (lon rain rice)
• 1 can corn
• 1 red pepper (s)
• 100 g tortilla (s), (tortilla chips)
• 100 g cheese, rated (Gouda)

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Instructions

1. Heat oil in a large pot over medium-high heat. Add the onions and garlic, cook for 2 min until softened. Add the minced meat and cook for 5–7 min, stirring frequently, until browned and crumbly. Pour in 150 ml broth and the large can of tomatoes. Season with oregano, salt, and pepper. Add the chilli peppers and kidney beans. Simmer for 30 min.
2. Bring 400 ml broth to a boil in a separate pot over high heat. Add the rice, reduce heat to medium, and cook for 20 min until tender and the liquid is absorbed.
3. Mix the corn with the cooked rice. Spread half of the corn-rice mixture in a baking dish. Pour the meat sauce over it. Top with the remaining corn-rice mixture. Dice the red pepper. Crumble the tortilla chips. Sprinkle the diced pepper, crumbled chips, and grated cheese over the casserole.
4. Bake in a preheated oven at 180°C (350°F) for 20 min until the top is golden brown.