Taco gratang

Right, so, it doesn't look very appetizing when it's laid on the plate but it tastes delightful. Usually I make this as a pie instead with a scone base but this is a nice change and it isn't as heavy to eat for tea.

Taco gratang:
~600g mince (I always use beef)
4-5dl creme fraiché
3 tomatoes
1-2 yellow onions
feferoni after your own taste - I use around 8-10 depending on how hot they are.
1 packet of Santa Maria tacomix (or any other tacomix or self-combined spices you may use)
I used red and yellow peppers as a base together with the onion but in my opinion you can add most things you use in your basic tacos in your gratang or pie.
Cheese and a few feferoni for garnish.

Put your oven on 225°C.
Fry your mince and add the tacomix. Take off the heat when all is mixed together.
Chop your onion and peppers finely and put in a medium sized pie dish.
Cut off the tops of your feferonis and chop them roughly. Mix together with your creme fraiché.
Dice your tomatoes and add to the creme fraiché mixture.
Cover your onion and peppers with all of the mince.
Pour your creme fraiché mixture over the mince and make sure it's an even layer.
Finally cover everything with a tasty cheese and a few feferonis on top.
Put your dish in the oven for apprixmately 35 minutes .

Serve with a sallad, cucumber and red onion for perfection!

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