Mexican Corn, Bean and Pasta Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 951 cal. | (45 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,250 mg | (31 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Fusilli
- salt
- 1 onion
- 2 Tbsps butter
- 500 grams mixed Ground meat
- freshly ground peppers
- 1 tsp dried oregano
- Tabasco sauce (to taste)
- ½ tsp ground cumin
- 3 Tbsps Tomato paste
- 400 milliliters Vegetable broth
- 250 grams Kidney beans (canned)
- 200 grams Corn (canned)
- 125 grams freshly grated Gruyere
- butter (for the mold)
Preparation steps
Cook the fusilli pasta in plenty of boiling salted water until al dente. Drain, rinse, and drain.
For the sauce, peel the onions, chop finely and fry in a pan with hot butter until translucent. Add the ground meat and fry until crumbly. Add oregano, a few drops of hot-pepper and cumin seasoning, stir in the tomato puree, pour the broth, and season with salt and pepper. Simmer covered for 20 minutes.
Rinse the corn and the beans in a colander, drain, and mix with the cooked fusilli pasta and the half the gruyère cheese. Put half of the corn-pasta mixture in a greased baking dish, add half of the sauce over, and again spread the corn-pasta mixture, and then sauce over. Sprinkle with remaining gruyère cheese.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) au gratin for 15-20 minutes. Serve immediately.
