May 5

May 5 Mexican Casserole

Happy Cinco de Mayo!!

Mexican Casserole

It is no secret I love Mexican food, so it would be wrong not to honour Cinco de Mayo with this simple but tasty Mexican style casserole

Mexican Casserole Recipe

Ingredients

Mexican Casserole ingredients

1kg minced beef
3 tbsp. Avocado oil
1 onion, finely chopped
3 garlic cloves, chopped
400g can chopped tomatoes
3 tbsp. Paprika
1 tsp. Ground cumin
1 tsp. Ground coriander
1 tsp chilli flakes
Salt and pepper
700g sweet potatoes, chopped
1 cup coconut milk
900g kale, chopped

Instructions

Preheat oven to 180 degrees C/ 350 degrees F.
Grease a baking dish with one tablespoon of avocado oil and put the dish to one side.
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan.
Add the onions and minced beef to the pan and cook until the meat has browned.
Add the garlic, paprika, cumin, coriander, chilli flakes and chopped tomatoes to the pan.
Cook everything until the liquid has reduced by half.
When the meat is cooked, transfer it to a bowl.
While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them, boil the sweet potatoes for 10 minutes.
When the sweet potatoes are soft, drain them and the mash them, put them to one side.
In the pan that the beef was cooked in add the coconut milk and bring it to the boil.
Add the kale to the coconut milk and cook for 2 minutes.
Take the baking dish and layer up the casserole starting with the mashed sweet potato, then beef and top with the kale.
Bake for 30 minutes.