Easy Mexican beef mince bake

This quick and easy sweet potato casserole is loaded with protein and healthy dietary fibre – and topped with just enough cheese to get the whole family lining up for seconds!

576 calories per serve

Allergens: Recipe may contain gluten, milk, wheat and lactose.

More nutrition information >

11 Ingredients

  • 1 tbsp olive oil

  • 500g beef mince

  • 1 brown onion, finely chopped

  • 450g sweet potato, peeled, cut into 2.5cm pieces

  • 30g packet taco seasoning

  • 1 tsp dried oregano leaves

  • 800g can diced tomatoes

  • 400g can black beans, rinsed, drained

  • 100g (1 cup) pre-grated Mexican cheese blend

  • 1/3 cup chopped fresh coriander sprigs

  • 2 green shallots, thinly sliced

3 Method Steps

  • Step 1

    Heat the oil

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    (1 tbsp olive oil) in a large flameproof baking dish over medium-high heat. Add the beef (500g beef mince) and onion (1 brown onion, finely chopped). Cook, using a wooden spoon to break up any lumps, for 8 minutes or until the beef is browned and onion softens. Meanwhile, place the sweet potato (450g sweet potato, peeled, cut into 2.5cm pieces) in a microwave-safe bowl. Microwave, covered, on High for 5 minutes or until just tender. Drain

  • Step 2

    Scatter the taco seasoning (30g packet taco seasoning) and oregano (1 tsp dried oregano leaves) over the beef mixture. Cook, stirring, for 1 minute or until aromatic. Add the tomatoes (800g can diced tomatoes), black beans and sweet potato. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until the beans (400g can black beans, rinsed, drained) are heated through and the liquid reduces slightly.

  • Step 3

    Preheat grill on high. Scatter the cheese (100g (1 cup) pre-grated Mexican cheese blend) over the beef mixture and grill for 5 minutes or until the cheese is melted and golden. Season and sprinkle with the coriander (1/3 cup chopped fresh coriander sprigs) and shallot (2 green shallots, thinly sliced) to serve.
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Recipe Notes

Make the filling up to the end of step 2 and store in the fridge for up to 3 days. Reheat and finish off the dish just before serving.

Image by Brett Stevens

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