Recipe (english)

Chili con Carne Potato Casserole

Chili con Carne Potato Casserole

Chili con Carne Potato Casserole tastes particularly juicy. Boil the waxy potatoes with skin for 20 minutes. Drain the potatoes and place in cold water to cool faster. Preheat the oven to 250° for the casserole. Heat olive oil in a pan. Brown the minced meat vigorously. Chop onions, garlic and chilli pepper without seeds, add and sauté briefly. Reduce the temperature. Stir the tomato pulp into the chilli con carne and season with pepper, salt, instant broth and oregano. Add half a can of tomatoes with juice. Chop the tomatoes with a wooden spoon and simmer the chilli con carne at medium temperature. Pour the kidney beans into a sieve, rinse, drain and mix into the chilli con carne. Peel the potatoes, cut them into slices and layer them in a casserole dish alternating with the chilli con carne. Rub Gouda and sprinkle over the casserole. Bake the potato casserole on the middle rack for 10 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
766 kcal
44 g
44 g
44 g

(C)opyright by Marions Kochbuch