This one looks delish!!
There is a picture at: http://svc252.wic011v.server-web.com/ki ... spx?id=138
Mexican Beef and Potato Bake
6 - 8
1 litre Campbell's Real Stock - Beef
8 medium potatoes (1 Â½ kg), peeled, cut in 1cm slices
1 tbsp oil
1 medium onion, diced
1 small red or green capsicum, diced
1kg lean beef mince
1 tbsp Mexican Chilli Powder seasoning*
2 tbsp tomato paste
300g tin red kidney beans, rinsed and drained
2 cups grated tasty cheese
1.Place stock into a saucepan and bring to the boil. Reduce heat then add sliced potatoes into simmering stock and cook for 8-10 minutes until just tender. Remove potatoes with a slotted spoon and reserve 1 Â½ cups of the remaining stock for mince mixture.
2.Meanwhile heat oil in a large saucepan and cook onion and capsicum for 5 minutes. Add mince and cook for 5 minutes until well browned.
3.Add dry chilli mix and tomato paste and stir to combine well. Add reserved stock, bring to the boil, then reduce heat and simmer for 15 minutes. Stir in kidney beans.
4.Layer half the sliced potatoes in a lightly greased 2 Litre ovenproof baking dish. Top with half the mince mixture. Sprinkle a little of the grated cheese over the mince. Top with remaining potatoes, mince then cheese.
5.Bake at 200Â°C for 30-35 minutes until golden brown. Rest in baking dish for 5 minutes before serving.
Serve with guacamole** and sour cream and a side salad.
*Make your own Mexican Chilli Seasoning by combining 1 teaspoon each of ground chilli powder, ground oregano, ground paprika, ground cumin and garlic granules.
**Cathy's Guacamole:Chop up one ripe avocado then mix it with one small chopped tomato, a heaped tablespoon each of sour light cream and mayonnaise, a dash of Tabasco sauce, a squeeze of lemon juice, and a little or a lot of crushed garlic & chilli depending on your tastes. Season with sea salt & freshly ground pepper. Enjoy