Nacho Casserole – from Cinema Snack to Dinner
This recipe has been optimized for the Thermomix® TM31
- 250g minced meat
- 1 onion
- 1 clove of garlic
- 1 paprika, boxed
- 2 tbsp. olive oil
- 1 tin peeled tomatoes (400g)
- 3 tbsp. balsamic vinegar
- 2 tbsp. sweet paprika
- 3 tbsp. brown sugar
- A pinch of chili powder or flakes
- A pinch of salt
- 1 bag of Nachos
- 1 small tin of corn
- 2-3 cherry or cocktail tomatoes
- 2 tbsp. tomato paste
- 1 bag of grated cheese
For 4 Persons
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Nachos – next to popcorn the most popular snack in the cinema. But why shouldn’t this snack be transformed into a full meal? I tried myself a little and conjured up a great casserole for you, which will taste good to the whole family. With a homemade salsa sauce you give the casserole your very own touch.
I also think the Nacho casserole is a welcome change from the classics like lasagna, pasta casserole and the like.
How do I prepare the Nacho casserole with the Thermomix?
You preheat the oven to 200°C and heat some fat in the pan to fry the minced meat.
After you have peeled the onion and the garlic clove, pour them into the mixing bowl together with the paprika, which has been cut into eighths.
The mixture is first crushed for 3 seconds on speed 6. Then add 2 tablespoons of olive oil and simmer for 2 minutes at 100°C on speed 1.
Decant the vegetables.
A different kind of casserole – the Nacho casserole offers a good alternative to everyday food
Now add the peeled tomatoes including the juice to the Thermomix and crush them for 4 seconds on speed 6. Then add the vegetables again and add 3 tbsp. balsamic vinegar, 3 tbsp. brown sugar, 3 tbsp. paprika powder and a pinch of chili and salt each.
Cook for 8 minutes at 80°C on speed 1.
During this time you can start preparing the casserole dish. Crumble a few nachos coarsely so that they cover the entire bottom of the casserole dish.
The bottom out of nachos can be a little thicker. Then set up some nachos along the edge. As soon as the sauce in the Thermomix is ready – and the minced meat as well – add the sauce, 2 tbsp. tomato paste and the corn to the minced meat, stir and let it boil for another 2 minutes.
Then pour everything into the Nachos lined dish and spread the tomato slices on top. Now put some nachos in between and sprinkle everything with cheese.
Bake the casserole at 200°C for about 15-20 minutes.
Tip: I like to serve some sour cream with it. This gives a little freshness and reduces the spiciness – for those who don’t like it so spicy.
Enjoy your meal!
Tip: Mark a line by clicking on it.
- Preheat oven | 200°C
- Brown the minced meat with a bit of fat in a pan
- 1 onion (halved), 1 clove of garlic and 1 pepper (eighth) | 3 sec. / speed 6
- Add 2 tablespoons olive oil | 100°C / 2 min. / speed 1
- Decant vegetables
- Put 400g peeled tomatoes including juice in the Thermomix | 4 sec. / speed 6
- Add the vegetables again; also add 3 tbsp. balsamic vinegar, 3 tbsp. brown sugar, 2 tbsp. sweet paprika, a pinch of chili and salt to the mixing bowl | 80°C / 8 min. / speed 1
- Meanwhile, prepare the casserole dish: Roughly crumble a few nachos and cover the casserole dish base generously with it; then place a few whole nachos along the edge
- Is the sauce and minced meat ready? Add the sauce together with 2 tbsp. tomato paste and 1 small tin of corn to the minced meat; boil for 2 minutes
- Place the content of the pan in the casserole dish and cover with tomato slices
- Put a few nachos in between and sprinkle everything with cheese
- Place the casserole dish in the oven | 15-20 min. / 200°C
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