Recipe of the month: Klein River Raclette & Overberg Cheesy Mexican Beef & Bean Bake

CHEESY MEXICAN BEEF AND BEAN BAKE (WITH TOASTED TORTILLAS OR NACHOS) (KLEIN RIVER RACLETTE & OVERBERG)

(Serves 4)

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.