TexMex Tortillas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tortilla (s)
- 0.5 ½ bell pepper (s), green
- 1 onion (s)
- 0.5 can ½ corn
- 3 medium tomato (s)
- 0.25 can ¼ kidney beans
- 0.25 liter ¼ tomato juice
- Tabasco, a few splashes it
- Cayenne pepper
- 1 tablespoon oil
- 400 g minced meat, mixed
- salt
- 200 g cheese (Emmentaler), rated
Print Recipe
Pin Recipe Instructions
- Peel or clean the onions, tomatoes and half a bell pepper and cut into fine cubes.
- Then put the onion cubes in a pan and cook until translucent. Add the minced meat and fry. Then add the tomato and pepper cubes. Rinse the corn and kidney beans and add them to the pan. Pour in the tomato juice and bring to the boil.
- Warm the tortillas in the oven. In the meantime, season the finished tortilla filling with cayenne pepper, Tabasco, oil and salt. Pour the mixture onto the warm flatbreads and sprinkle the cheese over them.
- Bake in a preheated oven at 180 ° C for approx. 15 minutes. Fill onto plates and serve.
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