Thursday, June 12, 2008

Mexican Nacho Casserole

Mexican Nacho Casserole
serves 4

450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded and diced
100g/4oz Cheddar
cheese, grated

• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Cook the minced beef and herbs in a frying pan, mixing well and stirring to break up any lumps.
• Spread the refried beans in the bottom of a medium casserole dish, then sprinkle with the onions. Layer the meat over the beans. Bake in the oven for 15 minutes.
• Tuck the nacho chips around the edges of the casserole, then top with the pepper and cheese, and bake for a further 5 minutes.Serve immediately.

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