Name: Pot taco skillet
Prep time: 30 min
Cook time: 45 min
Yield: 4
Ingredients: 200 g cooked ground meat (leftover from spaghetti bolognese); 2 medium tomatoes, diced; 1 leek; 100 g cherry tomatoes; 1 spring onion; 3 tortillas; 700 ml sunflower oil (for frying); ½ tsp ground coriander; ½ tsp cumin; 50 g grated parmesan; 100 g mozzarella; Salt; Pepper

Pot taco skillet

Servings

Preperation

30 minutes

Cooking

45 minutes

Waiting

In a pan with a little oil, sauté the finely chopped leek until soft.

Add the cooked meat and heat thoroughly. If there’s any liquid, cook a bit longer until it evaporates.

Add cumin, paprika, coriander, salt, and pepper. Stir well.

Remove from heat and mix in the grated parmesan and mozzarella until melted into the warm meat.

Meanwhile, cut the tortillas into small triangles and fry them in hot sunflower oil until crispy. Place on paper towels and sprinkle with a bit of paprika.

Top the meat with quartered cherry tomatoes and chopped spring onion, directly in the pan.

Serve as is, with crispy tortilla chips on the side.