Mexican Beef Casserole Recipe | Simple Home Edit

Ingredients

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 500 g (1 lb 2 oz) minced (ground) beef
• 1 tbsp sweet paprika
• 1 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp sea salt flakes
• 2 tbsp tomato paste (concentrated puree)
• 400 g (14 oz) canned kidney beans (or any beans of choice)
• ½ cup (75 g) frozen corn kernels
• 2½ cups (625 ml) beef stock (see note 1 about gluten-free)
• 1¼ cups (230 g) jasmine or basmati rice
• 1 cup (125 g) freshly grated cheddar
• 1 cup (250 g) sour cream
• ¼ red cabbage, shredded
• 1 cup (150 g) cherry tomatoes, halved
• ¼ bunch fresh coriander (cilantro) leaves (optional)
• Red and green chilli, sliced (optional)
• Lime wedges (optional)