Hearty Chili Tortilla Gratin with Yogurt

Hearty Chili Tortilla Gratin with Yogurt

Casserole

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Cook Time

50 min

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Hearty Chili Tortilla Gratin with Yogurt is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chili tortilla gratin is a real hit for any party! I like to make it when friends come to visit because it's super easy to prepare and always goes down well. The hearty chili with the crispy tortilla chips and creamy cheese is simply an unbeatable combination. The fresh chives yogurt provides a great contrast and makes the dish something special. If you don't like it too spicy, you can of course leave out the chili pepper. A great recipe to use up leftovers and conjure up something delicious!

Ingredients (14 ingredients)

  • 1 piece large Onion
  • 1 piece green Bell pepper
  • 1 piece yellow Bell pepper
  • 1 piece Chili pepper
  • 2 tsp Native Rapeseed oil
  • 500 g Ground meat mixed
  • 500 g Sieved Tomatoes
  • 400 g finely chopped Tomatoes
  • Salt
  • Pepper
  • 150 g Tortilla Chips Nacho Cheese
  • 200 g Grated gratin and pizza Cheese
  • 300 g Plain Yogurt (1.5%)
  • 1 bunch Chives

Preparation (8 steps)

1

Prepare onion, peppers and chili

Thermomix® Setting
3 sec/Speed 5, 3 sec/Speed 4

Peel and quarter 1 large onion. Wash, core and coarsely dice 1 green and 1 yellow bell pepper. Wash, remove seeds and halve 1 chili pepper. Place onion in the mixing bowl and chop for 3 sec./speed 5. Add peppers and chili and chop for 3 sec./speed 4.

3
2

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tsp rapeseed oil and sauté for 3 min./120°C/speed 1. Remove the vegetables from the mixing bowl and set aside.

180
3

Brown ground meat

Brown 500 g mixed ground meat in a pan with some oil until crumbly and then add to the mixing bowl.

4

Prepare Chili Con Carne

Thermomix® Setting
10 min/212°F/Speed 1 100

Add the sautéed vegetables, 500 g sieved tomatoes and 400 g chopped tomatoes to the ground meat in the mixing bowl. Season with salt and pepper and simmer for 10 min./100°C/speed 1.

600
5

Prepare gratin

Preheat the oven to 200°C top/bottom heat. Pour the chili con carne into a large or several small baking dishes. Spread 150 g Tortilla Chips Nacho Cheese over it and sprinkle with 200 g grated gratin and pizza cheese.

6

Bake gratin

Place the baking dish(es) in the preheated oven and bake until golden brown. The baking time depends on the size of the baking dish and is approx. 20 minutes.

7

Prepare chives yogurt

Thermomix® Setting
10 sec/Speed 3

While the gratin is in the oven, wash 1 bunch of chives, shake dry and cut into fine rolls. Put 300 g plain yogurt (1.5%) in the mixing bowl, add chives and stir for 10 sec./speed 3.

10
8

Serve

Remove the finished chili tortilla gratin from the oven and serve with the chives yogurt.

Finished cooking? Great! 🎉

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About this recipe

This chili tortilla gratin is a dish that brings back many fond memories for me. I first ate it at a student party, where it was the absolute hit. The combination of hearty chili, crispy tortilla chips and creamy cheese immediately thrilled me. Since then, I have refined the recipe again and again and adapted it to my taste. The ingredients all play an important role in the taste experience. The onion, peppers and chili form the aromatic base of the chili. The onion provides a slight sweetness, the peppers provide a fruity note and the chili provides the desired spiciness. The ground meat provides the hearty component and the tomatoes provide the fruity acidity and the binding. The tortilla chips give the gratin the necessary crunch and the cheese provides the creaminess and the spicy taste. The chives yogurt forms a fresh and light contrast to the hearty gratin. When preparing in the Thermomix®, it is important not to chop the onion, peppers and chili too finely, as they can burn when sautéing. The temperature when sautéing should not be too high so that the vegetables do not turn brown. The ground meat should be browned in a separate pan, as it does not brown so well in the Thermomix®. When simmering the chili, the temperature should not be too high so that it does not burn. The chili tortilla gratin can be varied wonderfully. For a vegetarian version, the ground meat can be replaced with soy granules or lentils. If you like it vegan, you can use a vegan cheese alternative instead of the cheese and replace the yogurt with a plant-based yogurt alternative. You can vary the spices as you like. Cumin, paprika powder, oregano and garlic go perfectly with the chili. The chili tortilla gratin can be served as a main course or as a side dish. A fresh salad or a crispy baguette goes well with it. Guacamole, sour cream or salsa are also great additions. The finished gratin can be stored in the refrigerator. It can also be prepared well in advance and baked just before serving. The chili can also be prepared separately and frozen. This way you always have a quick and tasty meal at hand.

Created by

Katharina Mayer

Katharina Mayer

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Tags

#Hearty #Meat #Party #Spicy #Leftover recycling

Allergens

  • Milk

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