Mexican hotpot
Dean Edwards is in the kitchen this week, and today makes us a warming family favourite in the form of his tasty Mexcican hotpot!
Serves 4
Ingredients
500g lean minced beef1 large onion, very finely diced3 cloves garlic, crushed2 green peppers, diced1 x 500ml carton tomato passata1 x 400g tin red kidney beans200ml beef stock1 tsp ground cinnamon1 tsp freshly ground cumin1 tsp dried oregano1-2 tsp chilli powder (or more to taste)1 tbs Worcester sauce30g dark chocolate (70% cocoa), grated2-3 large maris piper potatoes sliced ½ cm thick20g unsalted butter melted70g grated Mexicana cheese
Method
In an ovenproof casserole pan, brown the mince then set aside. In the same pan fry the onion, peppers and garlic for 4-5 mins.
Add the cumin, cinnamon, chilli powder and oregano and cook for 1-2 mins, then return the beef to the pan along with the passata, beans, Worcester sauce and stock.
Bring to a simmer then season with salt and pepper then stir through the grated chocolate.
Meanwhile par boil the sliced potatoes in boiling salted water for 3-4 mins then drain.
Layer on the potato in an overlapping fashion, place a lid on and cook in a preheated oven set at 180C / gas mark 4 for an hour.
Take the lid off and brush with the melted butter, sprinkle on the cheese and return to the oven for 20-25 minutes or until the potatoes are crisp and golden.
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