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🍽️ Chili-con-Carne-Casserole

684 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Halve the onions and remove the skin. Finely dice the onions. Peel the garlic and chop it finely as well. Place the corn and beans in a sieve and let them drain. Wash the parsley and shake it dry. Pluck the leaves from the stems and cut them into thin strips.
  2. 2. Heat the oil in a pot over high heat. Sauté the onions and garlic for about 2 minutes. Add the ground meat and cook for about 4 minutes until crumbly. Stir in the tomato paste. Season with salt, pepper, paprika, chili, and sugar. Cook the spices for another 2 minutes. Add the drained corn and beans. Deglaze with the chopped tomatoes. Let the mixture simmer for about 15 minutes. Finally, adjust the seasoning with salt and pepper.
  3. 3. Preheat the oven to 220 °C (fan setting). Bring about 2 liters of salted water to a boil in a pot. Wash and peel the potatoes. Slice the potatoes into approximately 3 mm thick slices or use a mandoline. Pre-cook the potato slices in the boiling salted water for about 5 minutes. Drain the potatoes in a sieve.
  4. 4. Mix the crème fraîche with the chopped parsley in a bowl. Season the cream with salt and pepper.
  5. 5. Spread half of the chili con carne mixture evenly in a casserole dish. Arrange the potatoes on top. Pour the remaining chili con carne mixture over the potatoes. Spread the parsley cream evenly on top. Sprinkle cheese over the casserole. Bake the casserole for about 25 minutes in the oven. Remove the casserole from the oven. Let it cool slightly. Serve the dish warm. Enjoy!

Nutrition per serving