approx. 10 medium-sized potatoes (a 1 kg pack should be enough)
1 onion
1 can (400 g) of chili-tomato puree
2 cloves of garlic
1 bell pepper
1 carrot, grated
nachos
1 dl of cooking cream
parsley
a pinch of salt and pepper
grated cheese for the top
Instructions
Preheat the oven to 200 degrees Celsius.
Brown the meat in a frying pan and add a little salt, pepper, and half a bag of taco seasoning.
Meanwhile, wash the potatoes and cut them into approx. 0.5 cm thick chips. Finely chop the onion and garlic cloves. Peel and grate the carrot and cut the bell pepper into small pieces.
Once the sauté has browned, add the chili tomato puree, onion, garlic, carrot, and bell pepper to the pan. Also mix in 100 ml of cooking cream.
Grease an oven dish and place a layer of the potato chips on the bottom, as if you were starting to make lasagna. After the potato layer, add a layer of the sauté-tomato mixture. Then a new layer of potatoes and the sauté mixture. After the last layer of the sauté, add a layer of nachos on top, followed by grated cheese.
Bake at 200 degrees Celsius for about 1 hour and serve the texmex sauté casserole with salad.
