Mexico Bagel

Name: Mexico Bagel
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g mixed minced meat; 1 TEASPOON spicy mustard; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Chili; 1 TEASPOON Oil; 1 (approx. 100 g) Bagel; 1 TABLESPOON grated cheese (e.g. Gouda); several sheets Lettuce; 1 TABLESPOON sour cream; 1 jar(s) (212 ml; drained weight 140 g) Corn with kidney beans; 1 TABLESPOON Roasted onions; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g mixed minced meat
1 TEASPOON spicy mustard
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Chili
1 TEASPOON Oil
1 (approx. 100 g) Bagel
1 TABLESPOON grated cheese (e.g. Gouda)
several sheets Lettuce
1 TABLESPOON sour cream
1 jar(s) (212 ml; drained weight 140 g) Corn with kidney beans
1 TABLESPOON Roasted onions
7-10 Tbsp Parsley

Directions

1
Knead minced meat, mustard and breadcrumbs. Season with salt and chili. Shape into a flat meatball and fry in hot oil for about 6 minutes, turning. Halve the bagel. Sprinkle the lid with cheese and melt in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4).
2
Cover the lower half of the bagel with salad leaves and meatball. Drain the corn with kidney beans. Spread sour cream and drained vegetables on top. Put the lid on, sprinkle with fried onions and serve garnished with parsley.

Nutrition Facts

KCAL
910 kcal

CARBS
97 g

FATS
40 g

PROTEINS
40 g

Categories & Tags

Snacks/Party

Mexico Bagel

Ingredients

Directions

Nutrition Facts

Categories & Tags

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