Wash the meat, dab dry and dice very finely. Peel onion and garlic. Clean and wash the peppers. Dice everything finely. Rinse and drain the beans. Drain the corn. Clean, wash and possibly seed the chilli. Cut into fine rings.
Heat the oil in a pan and fry the meat thoroughly, turning it over. Fry the onion, garlic, chilli and bell pepper briefly. Season with salt and pepper. Stir in tomato paste and sweat it on. Deglaze with tomatoes and juice. Bring to the boil and simmer for 1-2 minutes. Stir in corn and beans.
Finely grate the cheese. Ca. 2⁄3 Mix with crème fraiche. Line a greased ovenproof dish (approx. 24 x 31 cm; 5 cm high) with 2 flat cakes, slightly overlapping. Spread half of the chilli on top and cover with 2 flat cakes. Spread the rest of the chilli on top and cover with 2 flat cakes. Spread cheese cream on top and sprinkle with the rest of the cheese.
Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes until golden brown.