Raclette & Overberg Cheesy Mexican Beef & Bean Bake

• 1 onion, chopped
• 30 ml olive oil
• 3 garlic cloves, crushed
• 500 g lean beef mince
• 5 ml salt
• 5 ml paprika
• 2,5 ml cayenne pepper
• 5 ml ground cumin
• 10 ml dried oregano
• 250 ml chopped tomato (you can use tinned)
• 70 g tomato sofrito/paste
• 30 ml Worcester sauce
• 60 ml beef stock
• 1 tin black beans,  rinsed and drained
• 100 g Klein River Raclette cheese, grated
• 100 G Klein River Overberg cheese, grated 
• 80 ml pickled jalapenos, thinly sliced and drained

FOR SERVING

• Sour cream
• 1 avocado, chopped and seasoned with salt, pepper and lemon juice
• Chopped tomato, onion, coriander and chili salsa
• Lime wedges
• Nachos OR lightly toasted tortillas
• Fresh coriander or parsley

METHOD:

• Preheat the oven to 180°C and heat a medium sized ovenproof pan.
• Sauté the onion and garlic in the olive oil. Season
• Add the beef mince and stir to break up any clumps.  Add all the spices and cook till dry
• Add the chopped tomato, sofrito, Worcester sauce, beef stock and beans then simmer for about 15 minutes until thick.  Taste and adjust the seasoning.
• Top with the jalapeno and grated cheese.  Bake for 15- 20 minutes without a lid
• Serve with the soured cream, avocado, salsa, lime wedges and nachos or toasted tortillas. Top with fresh coriander or parsley and serve.