Cheesy Mexican beef and bean bake
can’t remember how this Mexican beef and bean dish first came to be. All I know is that when it came out of the oven in all its bubbly, melty cheesy glory, I wanted to get stuck into immediately but paralysed with indecision for how. So many options!
This is a casual, rustic dish – which means, lots of flexibility. I’m not so relaxed with substitutions for some recipes, so take it when you can! ?
- Ground beef / beef mince – Or chicken, turkey or pork. Any of these would work. (Even lamb actually).
- Red onion – Or ordinary brown / yellow onions.
- Green capsicum (bell pepper) – Or other colour capsicum, or other sauté-able vegetables like diced zucchini/courgette, carrot, green beans (chopped), corn. Even a cup of diced mixed frozen vegetables would work here!
- Red kidney beans – Or black beans (on theme with Mexican food), or any other beans of choice. Or, more vegetables.