Mexican casserole with tortilla chips
Ingredients
4 persons
- 1.1 pounds ground beef
- 2 carrots
- 4 stalks of celery
- June 1st
- 400 grams red kidney beans
- 400 gram ELVEA Cubes
- 2 tablespoons ELVEA Doppio Concentrato
- 100 grams of grated cheese
- 1 bag natural tortilla chips
- olive oil
Preparation
-
1
Peel and chop the onion. Rinse the celery, cut into bows. Scrape the carrots and cut into cubes. Rinse the beans and drain well in a colander.
-
2
Fry the minced meat in a pan without fat, remove from the pan and drain well on kitchen paper.
-
3
Heat olive oil in a pan and sauté the onion until translucent. Add the carrot and celery and stir well. Let simmer on low heat for a few minutes.
-
4
Add the minced meat, tomato paste, diced tomatoes and beans and stir well. Let simmer on low heat for 15 minutes. Season to taste with salt and pepper.
-
5
Preheat the oven grill. Take 4 buttered oven dishes and spoon in the minced meat.
-
6
Sprinkle generously with the tortilla chips and grated cheese and place under the oven grill for a few minutes until the cheese is nicely melted.
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7
Buon appetito!
