Mexican Casserole With Sweet Corn and Meat

Mexican Casserole With Sweet Corn and Meat

Mexican Casserole With Sweet Corn and Meat

An easy recipe for Mexican casserole without tortillas: learn how to prepare a Mexican bake using sweet corn, mince and peppers. A tasty and spicy main course.

September 1, 2014

Cuisine

serves for

4

total time

1 HR 5 MIN

ingredients

sweetcorn
1 tin (285 g)
Onion
2
Garlic
2 cloves
Red pepper
1
Chilli
1 red
Oil
2 tbsp
Beef
400 g, minced
Tomato
3 tbsp, puree
cumin
1/2 tsp, ground
Coriander
1/2 tsp, ground
chopped tomatoes
1 tin (400 g)
chilli beans
200 g, (1/2 tin)
Black olives
80 g (stoned)
salt
Mozzarella
125 g

Preparation

Drain the sweetcorn.

Peel and chop the onions and garlic.

Trim, quarter, deseed, wash and dice the pepper.

Slit the chilli open lengthwise, deseed and chop.

Heat the oil in a large frying pan and fry the onions and garlic, stirring, until translucent.

Add the mince and fry, breaking it up to brown all through.

Stir in the tomato puree, cumin and coriander.

Cut the olives into rings, add to the pan with the pepper, chilli, sweet corn, chopped tomatoes and beans and bring to the boil.

Season with salt and transfer to a baking dish. Bake in a preheated oven (200°, second shelf from bottom) for about 20 minutes.

Drain and dice the mozzarella, scatter over the mince and vegetables and bake for a further 10 minutes.

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