Minutes
COOK TIME
30 mins
Ingredients
2 cans of California Garden Red kidney beans, drained
2 onions, chopped
500g lean beef mince
2 cloves garlic, crushed
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp chili flakes
600g Tomato Puree
1 can sweet corn, drained
100g low fat cheddar cheese, grated
1 kg mashed potatoes (pre-cooked)
Directions
Step 1
Heat a dash of oil in a deep-frying pan. Add onion and cook over medium heat until it softens.
Step 2
Increase the heat and add minced beef and garlic. Stir fry to brown meat, breaking up mince with a wooden spoon if necessary.
Step 3
Stir in cumin, coriander and chili flakes.
Step 4
Pour over Tomato puree and add ½ cup of water if needed.
Step 5
Stir in Kidney Beans and sweetcorn. Bring to the boil. Reduce heat and simmer for 20 minutes until mince is cooked and sauce reduced.
Step 6
Preheat oven to 200°C. Spoon cooked mince and beans into an ovenproof dish. Sprinkle over grated cheese. Top with Mashed potato. Bake for 20-25 minutes until potato topping is golden and filling hot.
Step 7
Serve with your favorite green vegetables on the side.
