Something that I get energy is from beans and does not matter, winter, autumn or summer, super tasty as casserole, just try they’re perfect for any weeknight . I did not used grated cheese for the topping of this casserole, just in the sauce. Of course you can give generous grated cheese, the more the better!
400gr minced meat
1 large onion
1 green bell pepper
1 red bell pepper
1 can 400gr kidney beans
1 can 400gr black beans
1 can of corn 150gr
125 gr crème fraiche
3 cloves of garlic
4 teaspoons of tex Mex spices (mexicaan herbs)
2 tablespoons or ketchup
200 gr grated cheese (I opt for a dry Italian cheese)
2 bags of taco chips
Preheat the oven to 180°c degrees
Chop the onion, garlic, Cut the bell peppers, onions and tomato into small cubes.
Heat the olive oil in a large frying pan and fry the onions, garlic for 2 minutes. Add the green and the red bell peppers and fry it gently. Then comes the minced meat and mexican herbs, Simmer until is tender and the liquid is absorbed,
Put the fire a bit softer and scoop the pieces of tomato and the drained beans, through the mince and then into another pan and I use bit of the Mexican beans mixture, then with the crème fraîche, ketchup and grated cheese,,, let it boil. Simmer for a few minutes
Bring extra to taste with pepper and salt and if you want a bit more sharpness then you can add some chili.
For the finish
Transfer the maxican mixture to a large oven casserole sit. Insert some tacochips into it. You evenly divide the broken tacochips over it. Place the casserole in the preheated oven for 35 minutes until the tacos rise and turn slightly brown. Serve with a fresh salad, guacamole and extra tortillas,