Creamy Nacho Scalloped Potatoes
Facile
Bon marché

Delicious comfort food dish, with creamy potato slices, braised bell pepper and minced beef.

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Catégorie: Plat principal Boeuf Hans @ DeKookbijbel.be Four
Saisons
Cuisine Type Tex Mex
Tags:

Ingrédients

Pour 4 Personnes

De aardappelen

1 kg Potatoes
3 tbsp melted butter
Sea Salt
1/2 L Cream
2 teentje(s) Garlic, freshly pressed
1 tsp Argentine Chili
1 tsp Guacaomole spices
1/2 tsp smoked Paprika

Paprika, gehaktsaus

1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
1 Onion
500 g Beef mince
30 g Tomato Puree
1/2 L Passata
200 g Cheddar, grated
1 tsp Guacamole spices
1/2 tsp Cumin

De Salsa

1 Tomato(s), diced
3 Spring Onion
Jalapenos Santa Maria (optionally)

Creamy Nacho Scalloped Potatoes Instructions

  1. Preheat the oven to 180ºC (350ºF).
  2. Mix the potato slices with the melted butter, salt, spices and cream until smooth.
  3. Pour into a large deep baking dish and spread into a flat layer. Bake for 30-45 minutes (depending on your oven) until potatoes are tender.
  4. Heat oil in a large casserole. Add peppers and onions, stir, cook until soft. Remove from pan and set aside.
  5. Add beef to hot pan. Fry until brown briefly stir in tomato paste and add 2 tbsp spices, and passata, stir well.
  6. Add peppers and fry until thick.
  7. Cover potato dish with an even layer of minced bell pepper mixture and top with grated cheese. Let bake for 10 minutes.
  8. Garnish with chopped tomatoes, jalapeños, spring onions.

Notes recette

Argentine Chile, Guacamole seasoning, smoked paprika from Les Senteurs Du Soleil (Salernes).

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