Spicy Mexican Gratin with Beef
This Mexican Gratin is a really simple way to serve Mexican food. Rather than making all the individual ingredients for tacos or burritos, you combine all of them into one dish, making this a really simple weeknight meal that has all the macronutrients you need.
You can subsitute different types of meats, salsas, vegetables, ect.
- 2 tablespoons Oil
- 2 onions (chopped)
- 2 cloves garlic cloves (chopped)
- 2 ⅔ cups Minced Beef
- 3 tablespoons tomato puree
- ½ teaspoon ground Cumin
- ½ cup black Olives (pitted)
- 1 red pepper (diced)
- 1 red chili pepper (finely chopped)
- 1 ¾ cups canned Sweet corn (drained)
- 2 cups canned tomatoes
- 1 cup canned Kidney beans (drained)
- 1 cup grated Mozzarella
- freshly ground peppers
Heat the oil in a large frying pan and sweat the onions and garlic, stirring, until translucent. Add the ground beef and cook, breaking it up and browning all over.
Stir in the tomato puree and cumin. Cut the olives into rings, add to the pan with the pepper, chili, sweet corn, chopped tomatoes, and beans and bring to a steady simmer. Season with salt and transfer to a baking dish.
Bake in an oven preheated to 375°F for about 20 minutes. Scatter the grated mozzarella over the meat and vegetables and bake for a further 10 minutes.