One pot is all you need to create a cheesy chilli Mexican feast that is both rich in iron and high in fibre. This easy con carne is perfect for entertaining larger groups.
Ingredients
- 1 tablespoon extra virgin olive oil
- 800g lean beef mince
- 1 large brown onion, sliced
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 2 sprigs fresh oregano, plus extra to serve
- 2 dried bay leaves
- 4 whole small red chillies
- 40g sachet Mexican seasoning
- 375g jar chipotle thick and chunky salsa
- 1 1/2 cups Massel beef stock
- 400g can black beans, drained, rinsed
- 1 cup grated tasty cheese
- 300g sourdough batard, trimmed, cut into 5mm slices
- 40g butter, softened
Method
- Step 1Preheat oven to 220C/200C fan-forced.
- Step 2Heat the oil in a large heavy-based flameproof casserole dish over medium-high heat. Add mince. Cook, breaking up lumps with a wooden spoon, for 6 minutes or until browned.
- Step 3Add onion, celery, carrot, oregano, bay leaves and chillies to dish. Cook for 5 minutes or until vegetables have just softened. Add seasoning. Stir to combine. Add salsa and stock. Bring to a simmer. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until mixture thickens slightly. Add beans. Cook for a further 5 minutes or until beans are heated through. Season with salt and pepper.
- Step 4Remove and discard bay leaves from chilli. Sprinkle with 1/3 cup of the cheese. Spread one side of bread slices with butter and arrange, butter-side up, slightly overlapping, over chilli. Sprinkle bread with remaining cheese. Transfer to oven. Bake for 20 to 25 minutes or until cheese is golden and chilli is bubbling around the sides. Sprinkle with extra oregano. Serve.
- Low carb
- Lower gi
Nutrition
2370 kj
Energy
26.1g
Fat Total
12.6g
Saturated Fat
7.5g
Fibre
41.6g
Protein
97mg
Cholesterol
1675mg
Sodium
37.2g
Carbs (total)
All nutrition values are per serve
- Author: Amira Georgy
- Image credit: Craig Wall
- Publication: Super Food Ideas
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