Casserole Viva Mexico

Brown the mince in oil, add the hominy and beans with the canned liquid and cook on ‘the stove. Rinse the tomatoes with cold tap water, peel, dice and add with the peeled, peeled and diced onion.

Rinse, clean and halve the peppers and cut them into small pieces. Add to the meat with all the spices. Cook on low heat for ten minutes.

Pour the minced-vegetable mixture into an ovenproof dish.

Make a dough from the bread mixture according to the package instructions, roll it out, cover the mold with it and spread it with the leftover dough.

Brush the bread dough with tap water, cut a small hole in the middle so that the steam can escape. Bake the casserole at 200 degrees for about 30 minutes, until the bread dough is crisp. Serve bread in combination with the Mexican minced greens.

Our tip: Never cook beans covered, then they will be easier to digest.

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