One-pan Mexican Pork, Bean & Cheese Bake
TOTAL TIME: 45 MINUTES
500 g pork mince
1 tablespoon olive oil
1 medium red onion, finely chopped
1 red capsicum, seeded and diced into 1cm pieces
3 garlic cloves, finely chopped
25 g sachet Mexican style seasoning or 1 tablespoon taco seasoning (see tip)
400 g can black beans, drained and rinsed
1 ½ cups tomato passata
1 ½ cups grated Mexican or pizza cheese
Preheat oven to 220°C/200°C fan-forced. Heat oil in a large oven-proof frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 minutes until just softening.
Add pork mince and capsicum. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until mince changes colour.
Stir in garlic and Mexican seasoning and cook for 1 minute.
Add beans and passata. Stir to combine. Bring to a gentle boil over medium heat. Reduce heat and simmer, stirring occasionally, for 5 minutes or until slightly reduced.
Scatter cheese over pork mixture. Place pan in the oven and bake for 15 minutes or until cheese is melted and golden. Carefully remove from the oven (the handle will be very hot).
Serve with avocado, sour cream, coriander leaves, lime wedges and corn chips.