Nevs Nacho Taco Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round beef
- 6 wheat tortilla (s)
- 4 handfuls chili-flavored nacho (s)
- 2 cans tomatoes, chunky
- 1 cup sour cream
- some Milk
- 1 onion (s), finely chopped
- 4 garlic clove (s)
- 0.5 can ½ corn
- 0.5 ½ kl. Head iceberg lettuce, cut into small pieces
- 1 bag cheese, grated
- salt and pepper
- Paprika powder, noble sweet and hot pink
- cumin
- oregano
- Garden herbs
- 2 tablespoon herbs, mixed, frozen
Print Recipe
Pin Recipe Instructions
- Mix the sour cream with a little milk until smooth. Press the garlic and stir into the sour cream. Season to taste with salt, pepper, herbs and frozen herbs.
- Fry the minced meat. When it is nice and brown, add the onions and sauté until translucent. Deglaze with the canned tomatoes and season well with salt, pepper, paprika powder, cumin and oregano. Stir in the corn.
- Now the casserole is layered. First fill in a layer of the meat mixture, place 2 tortilla cakes on top and repeat this twice. Now spread the chopped iceberg lettuce on top and pour the sour cream mixture over it. Finally sprinkle with the crumbled nachos and cheese.
- Bake at 180 ° C for about 20 minutes until the cheese is golden yellow.
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