Grilled Tortilla chips

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1 tablespoon olive oil 
1 clove garlic (pressed) 
1 onion (chopped) 
400 grams of lean beef 
1 red bell pepper (diced) 
1 yellow paprike (diced) 
1 packet taco seasoning 
150 grams of tortilla chips (natural) 
250 g cherry tomatoes (halved) 
4 tablespoons corn (canned) 
8 tablespoons kidney beans (canned) 
1 tablespoon olives (pitted in rings) 
75 grams grated cheese (20 +)

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Preheat the oven to 200 °. Heat the olive oil in a frying pan on high heat. Fry the garlic and the onion briefly, and add the minced meat. Fry the meat in about 4 minutes Brown. Do the red and the yellow pepper at the mince and cook approximately 2 minutes. Season with taco-herbs.

Mix in the baking dish the tortilla chips with the pepper-beef mixture the tomatoes, corn, kidney beans and olives and sprinkle the cheese over the mixture. Bake the oven dish approximately 10 minutes until the cheese is melted.

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Zuchinn-creme soup

 

3 tablespoons olive oil
750 grams of Zucchini (in blocks)
1 chopped onion
2 cloves garlic, chopped
2 potatoes in blocks
1 liter of vegetable stock
Nutmeg powder
1 tablespoon Italian herbs, preferably fresh
100 ml cream

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Heat the olive oil and sauté the courgette, onion, garlic and potato without Brown.
Pour the stock with a pinch of pepper and nutmeg. Cook gently for 15 minutes.
Puree the soup with a hand blender or in food processor. Scoop the Italian herbs through the soup and warm thoroughly. Stir in the cream just before serving the soup.
Possibly for the meat lover still tasty Meatballs (fried in a pan) add to the soup.

 

As a variation of this soup, you can also use broccoli instead of Zucchini.