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Ingredients
Nacho Bake
- Ingredients
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 Red onion
- 2 garlic cloves
- 2 Jalapeño
- 350 grams Kidney beans (canned)
- 100 grams Corn (canned)
- ½ bunch parsley
- 2 Tbsps vegetable oil
- 600 grams Ground meat
- 150 milliliters dry Red wine
- 450 milliliters peeled Tomatoes (canned)
- 400 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp freshly chopped rosemary
- 200 grams Tortilla chip
- 150 grams grated Cheddar cheese
Rinse, halve, seed and dice peppers. Peel onion and garlic and dice finely. Rinse jalapeños and cut into rings. Pour kidney beans and corn through sieve, rinse thoroughly and drain well. Rinse parsley, shake dry, pluck leaves and chop finely.
Heat oil in frying pan and sweat onion and garlic until translucent. Add ground meat, fry until crumbly and deglaze with red wine. Pour in tomatoes and broth, stir in peppers and jalapenos and simmer for 20 minutes over medium heat. Add kidney beans and corn, stir and season with salt, pepper and rosemary.
Preheat oven to 200°C (approximately 400°F.)
Add 1-2 ladles of meat mixture to baking dish, spread and cover with tortilla chips. Repeat process until all meat mixture and tortilla chips are used, ending with meat mixture on top. Cover meat mixture with cheddar cheese and bake in preheated oven for about 20 minutes. Remove from oven and serve sprinkled with fresh parsley.
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |