Tex-Mex Tart
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 onions)
- 3 cloves garlic
- 1 red pepper (s)
- 500 g minced meat
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 1 large can tomato (s), (pizza tomato)
- 1 large can kidney beans
- 1 small Can corn
- 100 g sour cream
- 2 tablespoon flour
- 2 tablespoon herbs, mixed, your choice
- salt and pepper
- Cayenne pepper
- Ground cumin
- Sugar, brown
- 3 packs puff pastry, from the refrigerated shelf
- 1 bag chips, (tortilla chips, nachos)
- 1 bag cheese, grated
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion and garlic, cut the bell pepper into large cubes. Fry the minced meat in the hot oil, add the diced pepper, onion and garlic and fry as well. Add tomato paste and roast. Add tomatoes, bring to the boil and reduce a little. Add kidney beans and corn to the minced meat. Mix the sour cream with the flour and herbs, stir in and season with the spices. Grease 3 quiche tins (26cm) and line them with the puff pastry. Spread the minced meat mixture on top. Sprinkle with tortilla chips and the cheese. Bake in a preheated oven at 180 degrees (convection) for 30 minutes until golden brown.
- Serve with thinly sliced iceberg lettuce, if desired.
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