Recipe for a mild Tex Mex Casserole, topped with jalapeños, cheese and sour cream…
200g beef mince
3/4 tbsp Tex Mex Spice Mix
1/2 tin chopped tomatoes
50g cheese – grate coarsely
60ml sour cream
1/2 spring onion – slice finely
1/2 gem lettuce – slice or tear into pieces
1/2 tbsp lemon juice
3/4 tbsp olive oil for the salad (from your pantry)
salt and pepper (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Halve the lemon and juice.
Tex Mex casserole: Place a large frying pan on medium to heat. Dry fry the beef until browned – 3 to 5 minutes. It will stick a bit until the fat is released. Then add the Tex Mex Spice Mix and tinned tomatoes. Stir well, turn the heat down to medium and allow to simmer for 5 minutes. Season if needed with salt and pepper. Place the mixture in a casserole dish and top with jalapeños and cheese. Pop into the middle of the oven for 20 minutes, until nicely browned on top.
Sour cream: Mix the sour cream and spring onions. Place into a small serving dish and set aside.
Green salad: Add these ingredients to a salad bowl: lettuce, olive oil and lemon juice (see quantities above). Season to taste with salt and pepper and toss well.
Serve: Place the casserole on the plate with a dollop of sour cream on top and a serving of green salad on the side.
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