12 Ingredients 4 Steps Method

2 tablespoons olive oil

500g minced beef

1 finely sliced red onion

1 deseeded and finely sliced red capsicum

tortilla spice mix 40g pkt

410g crushed tomatoes in a can

Mild Old El Paso Thick ‘N Chunky Salsa 375g jar

450g microwave brown rice packet

420g washed and drained can black beans

1 12 cup pre-grated Mexican Style cheese blend 155g

To serve, mashed avocado

To serve, fresh coriander leaves

Step 1 Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan forced. Grease a 20 x 30cm roasting pan with a 5cm depth.
Step 2
Heat oil in a large, deep frying pan over medium-high heat. Add the beef, onion and capsicum, and cook, using a wooden spoon to break up any lumps, for 8 minutes or until beef is browned and vegetables have softened . Add the spice mix and cook, stirring, for 1 minute or until aromatic.
Step 3
Add tomatoes, salsa and 60ml (1/4 cup) water. Stir until combined. Bring the water to a boil. Reduce heat to medium. Simmer for 5 minutes or until mixture has thickened slightly. Add the rice and beans and stir until combined. Season.
Step 4
Transfer mixture to prepared pan. Smooth surface. Sprinkle with cheese. Bake for 20 minutes or until golden. Top with avocado and coriander to serve.