MEXICAN RICE BAKE
1 brown onion, finely chopped
2 garlic cloves, crushed
1 large carrot, finely diced
1 celery stick, finely diced
500 g beef mince
1 packet of Mexican (taco) seasoning
1 cup long-grain rice
½ cup frozen corn
1 ½ cups grated mixed cheese (mozzarella & tasty)
800 g crushed tomatoes
240 g Mexican (taco) sauce
1 cup chicken stock
Sour cream for serving
Pre-heat oven to 180°C
Heat your largest oven-proof dish over medium heat and add a good splash of olive oil. Sauté the onion, garlic, carrot and celery for around 3-5 minutes or until the onion is translucent.
Turn the heat up and add the mince. Break up all the clumps and continuously mix it through the sautéed vegies until the mince is brown.
Now throw in the Mexican seasoning, rice, corn, taco sauce, crushed tomatoes, chicken stock and ½ cup of grated cheese. Give it a good mix and allow it to heat through for a few minutes.
Once it simmers, turn the heat off and top with the remaining cheese. Cook uncovered in the oven for 45 minutes or until the rice is cooked through.
Serve with a good dollop of sour cream and jalapeños.