Mexican Casserole

Ingredients:

• Mexican Tordilla Chips (crushed): 1 pack
• Onion (diced): 1 piece
• Vegetable oil (for frying): As needed
• Ground beef: 200 g
• Corn kernels: 1/3 cup
• Green peas (frozen): 1/3 cup
• Taco seasoning: 1 tsp
• Salsa sauce: 1/3 cup
• Beef stock: Approx. 1 liter
• Rice (washed and drained): 2 cups
• Cheddar or Gouda cheese (shredded): 1 cup
• Sliced olives: As needed
• Tomatoes (filleted/diced): 3 pieces
• Fresh cilantro (chopped): For serving

Instructions:

1. Sauté diced onion in hot oil until soft. Add ground beef and cook until moisture evaporates. Add corn, green peas, filleted tomatoes, taco seasoning, salsa, and beef stock. Cover and bring to a simmer. Stir in the rice and salt, cover, and cook until rice is tender.
2. Transfer the mixture to an ovenproof dish. Top with cheese, crushed Tordilla chips, and sliced olives. Bake on the middle rack of a preheated oven at 190°C (375°F) for 30 minutes until cheese melts. Garnish with chopped cilantro before serving. Ready to enjoy!