| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains, Dairy |
Mexican |
Jude1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
First Choice olive oil |
| 1 |
lg |
Onion; diced |
| 2 |
|
Cloves garlic; crushed or 2 |
|
|
; teaspoons Greggs |
|
|
; crushed garlic |
| 500 |
g |
Ground Tenderbeef |
| 1 |
ts |
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 |
ts |
Greggs chilli seasoning |
| 1 |
tb |
Fresh chopped parsley |
INSTRUCTIONS
BEEF RAGOUT
FOR THE CRUST
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.
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