Cheesy Mexican Beef|Bean & Rice bake

Makes 4 servings meat + 2 servings vege

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Step 1

finely chop garlic

Step 2

melt butter with dash olive oil over medium heat. Cook garlic for a couple of minutes until fragrant.

Step 3

Add basmati rice + 8 cups water. Bring to the boil, then reduce to slow boil, cook covered for 10min stirring occasionally. Then stand covered for 10min.

Step 4

While rice cooks, cut tomato into bite sized chunks. Drain corn. Fry tomato and corn in olive oil for 5 or so min.

Step 5

While tomato/corn cooks, peel then grate carrot, then add stock and carrot to the tomato and corn mixture and fry for a couple more min. Add the tins of tomatoes and the tomato paste and reduce.

Step 6

Move 1/3 of the mixture to a new plan and add the beans, 1/2 a tablespoon of the tex-mex seasoning and a drizzle of olive oil. Fry until warmed through and beans cooked.

Step 7

Add the mince and 2/3 of the tex-mex seasoning to the other pan. Fry until mince browned. TODO cook mince separately

Step 8

Add 1/3 of the rice to the bean pan and 2/3 of the rice to the meat pan; mix well

Step 9

Add meat mixture to a baking dish, sprinkle with cheese and cook in 180 degree C oven until browned (5min?). Repeat with vege/bean mixture