Mexican Layered Casserole

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INGREDIENTS

2 cups Mealie rice or rice cooked (about 2/3 cup uncooked)

1 tablespoon Olive oil or other vegetable oil

1 medium Onion, chopped

1 Green pepper, seeded and chopped

1 Red bell pepper, seeded and chopped

500g Lamb, boneless shoulder or flank, cooked and shredded (or use leftover cooked lamb and shred, or minced lamb)

2 tablespoons Chili powder

1 ½ teaspoons Cumin, ground

1 teaspoon Salt

½ teaspoon Black pepper, freshly ground

¼ teaspoon Cayenne pepper

2 cloves Garlic, minced

1 cup Greek yogurt, plain

1 410g can Red kidney beans, drained and rinsed and lightly mashed (or any beans of your choice).

1 410g can Whole kernel corn

¾ cup Mature cheddar cheese, grated

¾ cup Mozzarella cheese, grated

1 410g can Spicy onion and tomato mix

Fresh cilantro for serving

Fresh spring onion for serving

1 Avocado, roughly chopped and seasoned with salt and pepper and chili flakes for serving

Plain yogurt for serving

METHOD

1. Cook the mealie rice or rice according to the instructions on the packet. Let it cool down ready for use.

2. Preheat the oven to 180°. Select a large, deep ovenproof casserole dish and spray lightly with nonstick spray. Set aside.

3. In a large deep pan, heat the oil over medium heat. Add the onion, green pepper, red pepper and sauté until softened and the onion is translucent, about 5-7 minutes.

4. Add the lamb, chili powder, cumin, salt, black pepper and cayenne pepper. Sauté until all the ingredients are well blended about 3-4 minutes. Add the garlic and cook an additional minute.

5. Remove the meat mixture from the heat.

Stir in the mealie rice and Greek yogurt and mix until all ingredients are evenly distributed.

Adjust the seasoning according to taste.

Assemble the casserole:

1. Spread the lightly mashed beans in an even layer in the prepared casserole dish.

2. Sprinkle a ¼ cup of cheddar cheese and a ¼ cup of mozzarella cheese over the beans.

3. Spread ½ of the canned spicy tomato relish over the cheese.

4. Spoon the rice and meat mixture on top of the tomatoes.

5. Sprinkle a ¼ cup of cheddar cheese and a ¼ cup of mozzarella cheese over the meat mixture.

6. Spread the other ½ of the canned spicy tomato relish over the cheese

7. Spoon the whole kernel corn over the tomato, spreading it in an even layer.

8. Top with the remaining cheese and bake the casserole uncovered until the cheese is melted and the casserole is hot, about 15-20 minutes.

9. Serve with plain yogurt, avocado, spring onion and cilantro.

A layered casserole made with beans, mealie rice, pulled lamb/ lamb mince, tomato and onion relish, whole kernel corn, grated cheese baked until crispy and served with avocado and yogurt.