Mexican oven casserole with tortilla chips

Short preparation time
Easy
Moroccan
Snack
Meat
Ingredients
500 g
ground beef
2
carrots
4
celery stalks
1
onion
400 g
read beans
400 g
ELVEA Cubes
2 tablespoons
ELVEA double concentrated tomato paste
100 g
grated cheese
0,25
plain tortilla chips
butterfly
olive oil
pepper
salt
4
Persons
Preparation
  • Peel and chop the onion. Rinse the celery, cut into wedges. Scrape the carrots and dice them. Rinse the beans and let them drain well in a colander.
  • Cook the ground meat in a pan without grease, remove from the pan and drain well on kitchen paper.
  • Heat olive oil in a pan and fry the onion until transparent. Add the carrots and the celery and mix well. Leave on a low heat for a few minutes.
  • Add the minced meat, the tomato paste, the tomato cubes and the beans and mix well. Let simmer for 15 minutes on a low heat. Season with pepper and salt.
  • Preheat the oven grill. Take 4 buttered baking dishes and put in the minced meat.
  • Sprinkle generously with the tortilla chips and grated cheese and put under the oven grill for a few minutes until the cheese is nicely melted.
ELVEA products in this recipe