This recipe is easy to make and will guaranteed fill you up. It’s a Mexican-style casserole with extra crispiness provided by the tortilla crisps drenched in melted cheese, yum!

The dish is very easy to make, especially when you buy pre-cut vegetables and already grated cheese. Toss everything in a pan, cook until it’s done and then put it in the oven in order for the cheese to melt and you have a dish that looks like you put in a lot of effort and tastes delicious.

You can easily double the quantities in order to eat it with a large group of friends and the only thing you need extra is an extra casserole. Enjoy!

Extra needed: Casserole



– 1 onion
– 1 clove of garlic
– 150 gr minced meat
– 500 gr vegetables e.g. peppers, tomatoes, broccoli, a small carrot
– A small can of sweet corn
– About 750 gr white beans in tomato sauce
– Spices e.g. cumin, coriander, chile powder, oregano, salt, pepper
– 1 bag of tortilla crisps
– 1 bag of grated cheese
– Olive oil


Start by chopping up the onion in small pieces and baking them in a wok-pan using olive oil. Once the onion looks glassy and slightly golden, add the chopped up garlic and the minced meat and cook until the meat is brown and there is no more red to be seen. Then, add the vegetables and the can of sweet corn and cook until the vegetables are almost, but not quite, soft.

Edit: You can chop up the garlic, but you can also use the tip of a larger knife to press it flat.

Pre-heat the oven at about 180℃. Turn the heat of the stove down and add the white beans in tomato sauce and the spices to the mixture in the wok-pan. Let it stir for a few minutes.

Edit: Get everything out of the can by filling the ’empty’ can with a little bit of water, spinning the can a little so the water takes the leftover sauce from the sides and emptying it in the wok-pan.


Turn the heat off and scoop the inside of the wok-pan into a casserole. Place the tortilla crisps on top of the mixture with one point facing upwards. You can choose your own pattern off course, however make sure they are evenly spread out over the mixture.


Add a generous amount of cheese to the top of the casserole and place it in the oven. When you want to have the cheese melted you can place tinfoil over the casserole, however if you, like me, prefer the cheese to be crispy, just leave it bare. The oven time is determined by how crispy you want it to be however, take it out before the tips of the crisps turn brown. I’d say about 10 minutes in the oven is enough.

Take the casserole out of the oven when the cheese looks ready. Mine was still a little too light, you should go for the cheese to have that golden tone. Serve the dish with a delicious self-made guacamole. Bon appetit!



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