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. Sauté the onions and garlic in oil, add the minced meat and fry until brown and crumbly. Pour in the broth and canned tomatoes and season with oregano, salt and pepper. Add chiles and beans and let the sauce simmer for about 30 minutes.
2. Bring 400 ml of stock to the boil, add the rice and cook until soft in about 20 minutes.
3. Mix the corn and rice and place half of it in a baking dish. Pour the sauce over it and add the remaining corn rice. Dice the bell pepper and crumble the chips. Sprinkle both with the cheese over the casserole.
4. Baked in a preheated oven at 180 degrees for about 20 minutes until golden yellow.