Chilli Beef Bake

One pot wonder, the oven bit is really only to get the crispness on the cheese if you happy just to let the cheese melt on top you’ll save some time, originally from Derek but changed slightly . . .


 500g 5% fat mince

• 400ml passata

1 large white onion finely diced

1 yellow, red and green pepper

• 200g white rice

• 1 tin of kidney beans

• 1 pint of Rich beef stock

• 1tbsp Smoked paprika

• 1tsp cumin

• 1tsp dry chilli flakes

• 2tsp chopped chilli

• 1tsp chopped garlic

20g grated mozzela per person


Brown off mince in a pan

• Add onion and peppers until softened

• Add spices, passat, kidney beans and mix through

• Mix the rice through and add pint of stock made up and stir well

• Bring to the boil and allow to simmer for a further 10-20 minutes until rice has cooked through

• Once cooked remove from heat and put into an oven proof dish and sprinkle on the cheese

• Into the oven approx 10-15 minutes

• Serve with veggies of choice


Leave a Reply

Your email address will not be published. Required fields are marked *