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.
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Buy Klein River Cheese and more online here.
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