Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 400 g minced meat, mixed
• 1 small Can (s) kidney beans
• 1 small Can corn
• 1 tomato (s)
• 4 tortilla (s)
• 200 g crème fraîche with herbs
• 1 tablespoon lemon juice
• salt
• 100 g cheese, rated
• 1 bottle sauce, (Texicana Salsa)
• Cayenne pepper
• 2 tablespoons oil

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Instructions

1. Peel onions and garlic, dice finely and fry with the mince in hot oil. Add the drained beans and corn, season with salt and pepper.
2. Quarter, core and cut the tomatoes into medium-sized cubes and add to the mince mixture. Add the Texicana Salsa and heat.
3. Fill tortilla cakes with 2/3 of the mince mixture, roll up tightly and cut in half crosswise. Spread the rest of the mince mixture on the bottom of a baking dish. Put the tortilla rolls on top. Mix the cheese with the creme fraiche and distribute as blobs on the rolls. Bake at 200 ° for about 30 minutes.