We spend a lot of time trying new recipes, especially in the winter months. Some, but not all, are with a view to providing guests with new experiences, sometimes though you just need to spice up the regular ‘go to’ dinners that we have ourselves.
This beef dish has been made many times in recent weeks, partially, because we really like but also because I’ve had a damned hard time getting a decent photograph to share with you. See the suffering we do on your behalf! i’ve finally got a couple that are good enough to share.
It is cooked in two stages, which I find handy… I can prep it ahead and then do the final stage when outdoor jobs are done.
I promised our friend, Lily, over at Picado Mexico, that I would not refer to it as Mexican food… it isn’t. It is more akin to what I remember as Tex Mex from a couple of visits to California.
Ingredients:
- 450 gr minced beef
- Vegetable or Olive Oil
- 1 onion, sliced
- 1 clove garlic, minced
- 1 tsp chilli flakes (or chilli powder)
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and Pepper
- 400 g tin of tomatoes
- Cheddar
- Pickled Jalapeños
Method:
In a saucepan heat oil and cook onions gently for a few minutes, add in garlic, then beef. Continue to cook until beef is nicely browned.
Add the various spices and seasoning. Mix well.
Add tin of tomatoes, and continue to cook for about 20/25 minutes.
When you re ready to move onto next stage grease a casserole dish and add in your beef mixture. Grate cheddar on top, and sprinkle over the Pickled Jalapeños (our local Aldi has jars of these at the moment or you can get them from Picado Mexico on line).
Bake in oven for c. 25 minutes, until cheese is golden.
Serve with sour cream and guacamole.
Enjoy!
A Year In Redwood 