Spicy Ground Beef and Bean Casserole with Nachos

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 green bell pepper
• 1 red chili pepper
• 2 tbsp Rapeseed oil
• 500 g ground beef
• 2 tbsp Tomato paste
• Salt
• black pepper (freshly ground)
• a pinch cumin
• 700 g diced tomatoes (canned)
• 150 g corn kernels (canned)
• 400 g kidney beans (canned)
• 200 g tortilla chips
• 100 g freshly grated Gouda

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Wash, trim, halve, seed, remove the white membrane from the bell pepper; cut each half lengthwise into thirds and slice into thin strips. Wash the chili pepper, split it lengthwise, seed, remove the white lining, and finely dice.

2. 2.

   Heat the oil in a large pan, add the ground beef and brown until crumbly. Add the onions and garlic, stirring until translucent. Mix in the tomato paste, season with salt, pepper, and cumin, and simmer for about 3 minutes.

3. 3.

   Add the bell pepper strips, chili, and tomatoes; let everything simmer at medium heat for 10–15 minutes. Season to taste. Drain the beans and corn through a sieve, add them to the chili mixture, and warm.

4. 4.

   Crush half of the tortilla chips coarsely and mix with the cheese. Transfer all to a baking dish and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 20–25 minutes. Remove from the oven, add the remaining chips on top, and serve immediately.