Recipe video above. A bubbly casserole of sorts, this Mexican beef and bean is like a baked version of chilli con carne with lots of melty cheese - but faster to make. Think of it like your ultimate all-purpose Mexican beef - stuff in tacos, DIY burrito wraps, dunk with corn chips - like nachos!
Servings - This will serve 5 to 6 people depending on how you serve it. As a burrito or taco stuffing, it will easily serve 6 if not 7 people, once you factor in the toppings. If served with corn chips for dunking, it will probably serve 5 (because corn chips is less bulk than tortillas).1. Meat - Recipe will work great with chicken, turkey or pork. Actually,even lamb!2. Passata - this is a thick smooth tomato puree, see here for more information. Substitute with crushed tomato or what's called "tomato sauce" or "tomato puree" in the US (eg. Hunts).3. Pickled jalapeno is terrific here for something a little tangy and a bit of spiciness. Feel free to omit.4. Cheese - any good melting cheese can be used here, except if using mozzarella I'd add a handful of parmesan on top because mozzarella, while an excellent melting cheese, doesn't actually have that much flavour (this recipe relies on cheese for extra flavour boost for a quick recipe).Leftovers will keep for 3 days in the fridge or 3 months in the freezer.Nutrition per serving, assuming 6 servings, beef and bean only (ie not toppings).