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- Ingredients
- Recipe
- Cassava500 g
- Potato500 g
- Butter3 tablespoon
- Salt to taste
- Margarine for greasing to taste
- 400 g cream cheese pots2 unit(s)
- shredded mozzarella cheese100 g
- Grated Parmesan Cheese100 g
- oil2 tablespoon
- Ground beef500 g
- Chopped Onion1 unit(s)
- Chopped Seedless Tomatoes2 unit(s)
- Meat Seasoning Powder Envelope1 unit(s)
- Salt to taste
- For the refogado, heat a pan with the oil, in medium fire and fry the meat until all the water dries up. Add the onion, tomato, seasoning, salt and sauté for 5 minutes. Turn off and set aside.
- Cook the manioc and the potato in water until they are soft. Drain and pass through the ricer while still hot.
- Heat the butter in a pan over medium heat, add the squeezed potato and manioc, season with salt and cook for 3 minutes, stirring or until a puree forms.
- In a greased medium refractory, make a layer with half of the puree, distribute the sauté on top, make a layer with half the curd and cover with the rest of the puree. Put the remaining cottage cheese on top, sprinkle with the cheeses and take it to the medium oven, preheated, for 20 minutes.
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