Mexican oven dish

Name: Mexican oven dish
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 el traditional olive oil; 425 g barbecue minicrock; 750 g frozen Mexican wok vegetables; 175 g vegetarian grilled pieces; 390 g sugo tomato sauce in pot; 75 ml cooking cream light; 150 g tortilla chips natural

Casserole with mini jars, vega grilled pieces, Mexican wok vegetables, pasta sauce and tortilla chips.

Ingredients

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Heat the oil in a pan. Stir fry the mini jars 8 min.
Add the wok vegetables and stir-fry according to the instructions on the packaging so that they thaw.
Preheat the oven to 200 ° C.
Mix the vegetarian grilled pieces, pasta sauce and the cooking cream through the potato-vegetable mixture and scoop in the oven dish.
Sprinkle the tortilla chips over it. Cover the dish with aluminum foil. Slide the dish over the middle of the oven and bake the dish for about 15 minutes.
Then remove the foil and bake for another 10 minutes, so that the tortilla chips turn crispy. Serve the dish on plates.