| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains, Dairy | Mexican | Jude1 | 4 | Servings |
INGREDIENTS
| 2 | T | First Choice olive oil |
| 1 | Onion, diced | |
| 2 | Cloves garlic, crushed or 2 | |
| teaspoons Greggs | ||
| crushed garlic | ||
| 500 | g | Ground Tenderbeef |
| 1 | t | Greggs chilli seasoning |
| 1/2 | 425 g can SPC crushed garlic | |
| & black | ||
| pepper tomatoes | ||
| 1 | 300 gram can Edgell red | |
| kidney beans drained | ||
| 1 | 550 gram can Watties Spicy | |
| Mexican Just Add Mince | ||
| 1 | Red, yellow or green | |
| capsicum diced | ||
| Salt and ground black pepper | ||
| 100 | g | Butter, softened |
| 250 | g | Sour cream |
| 1 | Egg | |
| 250 | g | Self-raising flour, sifted |
| 1 | t | Greggs chilli seasoning |
| 1 | T | Fresh chopped parsley |
INSTRUCTIONS
Crust Place the butter, sour cream and egg into a large bowl and mix. Sift in the flour and stir in the seasoning and parsley to form a soft dough. Press the dough into a lightly greased lasagne dish or deep flan dish, working the dough well up the sides. Place in fridge until required. Ragout Heat the oil in a large saut pan. Add onion, garlic and ground Tenderbeef. Cook until the beef is evenly browned. Add chilli seasoning, then mix in the tomatoes, chilli beans and Just Add Mince sauce. Mix well. Add the capsicum, season and simmer for 6-8 minutes. Allow to cool slightly, then spoon into the spicy crust. Bake covered with oiled tin foil at 180 C for 35 minutes. Uncover and bake for a further 10 minutes until golden and crusty. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 301
Total Fat: 34.3g
Cholesterol: 132.8mg
Sodium: 352.1mg
Potassium: 469.5mg
Carbohydrates: 22.8g
Fiber: 6.6g
Sugar: 5.5g
Protein: 9.4g