Mexican tomato casserole 2019 Save in the cookbook ingredients For 4 servings 2 tablespoons oil 2 red onions chopped 2 garlic cloves, crushed 6 ripe tomatoes, skinned and chopped 1 green pepper, gutted and chopped 1 tbsp of red wine vinegar 1 tb sugar 0.5 tb chili powder 375 g corn kernels from the tin, drained off 125 g of simple tortilla chips (corn chips) 150 g of grated cheddar or old Gouda 250 g sour cream Time Working time: 30 min
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