Texan Chile Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken
- 3 chilli pepper (s), fresh
- 2 large onions
- 2 cloves garlic)
- 1 can tomato (800 g)
- Salt and pepper, black
- 1 pinch (s) ground cumin
- 1 can corn kernels (400 g)
- 1 can kidney beans
- 2 tablespoon tomato paste
- 2 red pepper (s)
- 60 g butter, soft
- 3 tablespoon breadcrumbs
- 3 tablespoon parmesan, grated
- oil
Print Recipe
Pin Recipe Instructions
- Dice the meat. Slit the chilli peppers, remove the stems and spermatic cords, wash and finely chop. Peel and dice the onions, peel the garlic.
- Fry the meat in a little oil and remove from the pan. Let the onions become translucent in the frying fat and then squeeze the garlic. Add the chillies and fry briefly. Add the tomatoes with the juice, mash them, season with spices and tomato paste and simmer uncovered for 15 minutes.
- Preheat the oven to 225 ° C. Rinse and drain the corn and beans. Stir into the tomatoes with the meat. Bring to the boil, season to taste and pour into the baking dish.
- Finely dice the peppers and fry briefly in oil. Salt and pepper. Knead the butter, breadcrumbs and parmesan with a fork and use your hands to make crumbles. Spread everything on the chilli and bake in the oven (fan oven: 200 ° C) for about 15 minutes.
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