Name: Chilli hash brown bakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 2 garlic cloves, chopped; 2 tablespoon tomato paste; 2 teaspoon mexican chilli powder; 200 gram beef mince; 400 gram can diced tomatoes; 400 gram can kidney beans, drained, rinsed; 1/2 cup leftover red wine; Topping; 4 frozen hash brown potatoes, thawed; 1/2 cup cheddar cheese grated

Chilli hash brown bakes

Combine the best of Mexican and American breakfast with spicy beef mince and beans covered in a layer of crunchy, cheesy hash brown pieces.

Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

1 tablespoon vegetable oil

1 onion, chopped

2 garlic cloves, chopped

2 tablespoon tomato paste

2 teaspoon mexican chilli powder

200 gram beef mince

400 gram can diced tomatoes

400 gram can kidney beans, drained, rinsed

1/2 cup leftover red wine

Topping

4 frozen hash brown potatoes, thawed

1/2 cup cheddar cheese grated

Method

1.Preheat oven to moderate. 180°C. Place 4 x 1 1/2-cup ovenproof dishes on an oven tray.

2.Heat oil in a large saucepan on high. Saute onion and garlic 3-5 minutes, until onion is tender. Stir in paste and chilli powder and cook, stirring, 1 minute.

3.Add mince and cook 4-5 minutes, until browned, breaking up lumps with a spoon as it cooks. Stir tomatoes, beans and wine through. Bring to boil.

4.Reduce heat to low. Simmer 4-5 minutes, until thickened Slightly. Spoon evenly among dishes.

5.To make Topping; into a bowl, break hash browns into small pieces. Mix in cheese and season to taste. Scatter potato mixture over each dish.

6.Bake 25-30 minutes, until golden brown.