Serves 4
Prep time 15 minutes
Cook time 20 minutes
Nut Free, Gluten Free
1 tbsp extra virgin olive oil
1. Preheat oven to 200°C. Heat the olive oil in a medium oven-safe pot over moderate heat. Sauté the garlic, onion and capsicum for 3 minutes or until softened.
2. Add the beef to the pan and brown, breaking up into smaller pieces. Add the spices and cook for a further 2 minutes.
3. Add the kidney beans and tomatoes to the pan and mix well. Season with salt and pepper and bring to a simmer. Scatter cheese over the top of the mixture and bake in the oven uncovered for 15 minutes or until the cheese is bubbling and golden
4. Serve immediately with a side of steamed brown rice, avocado and coriander.
Leftover mixture will keep for 3 days in an airtight container in the fridge or 2 months in the freezer.
Kilojoules | 1765kJ | Protein | 43.3g |
Carbohydrates, total - sugars, total |
18.7g 10.9g |
Fat, total - saturated fat |
17.4g 7.3g |
Sodium | 450 mg |
|