Name: Chilli and bean bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: rice bran oil cooking spray; 1 medium brown onion, finely chopped; 2 cloves garlic, crushed; 2 teaspoon mexican chilli powder; 500 gram beef mince; 400 gram can diced tomatoes; 1/2 cup beef stock; 2 tablespoon tomato paste; 400 gram can red kidney beans, rinsed; 2 125g cans corn kernels, drained; 1 loaf day-old, crusty italian bread, crust removed, out into 2cm pieces; 1/2 cup coarsely grated tasty cheese

Ingredients

rice bran oil cooking spray

1 medium brown onion, finely chopped

2 cloves garlic, crushed

2 teaspoon mexican chilli powder

500 gram beef mince

400 gram can diced tomatoes

1/2 cup beef stock

2 tablespoon tomato paste

400 gram can red kidney beans, rinsed

2 125g cans corn kernels, drained

1 loaf day-old, crusty italian bread, crust removed, out into 2cm pieces

1/2 cup coarsely grated tasty cheese

Method

1.Preheat oven to 200°C/180°C fan forced. Spray a shallow 1.5-litre (6-cup) ovenproof dish with oil.

2.Heat a large frying pan over moderate heat. Spray onion with oil. Cook and stir for 5 minutes or until soft. Add garlic and chilli powder; cook and stir for 1 minute or until fragrant.

3.Add mince; cook, stirring with a wooden spoon to break up lumps. for 5 minutes or until browned. Stir in tomato, stock and paste. Bring to the boil. Reduce heat; simmer for 5 minutes or until mixture thickens slightly. Stir in beans and corn. Spoon mixture into prepared dish.

4.Spray bread with oil; arrange bread over beef mixture in dish. Bake for 15 minutes. Sprinkle cheese evenly over bread; bake for 10 minutes more or until golden brown. Stand for 5 minutes and serve.

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Ingredients

Method

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