Chilli and Cheese Casserole
Category : Casseroles
Oil 2 tbsp
Onion 1 large, chopped
Celery 2 sticks, chopped
Chilli pepper 1 red, finely chopped
Beef 500 g, minced (ground)
Chilli powder 2 tsp
Tomato 410 g, canned, chopped
Beans 400 g, canned, drained
Beef stock 300 ml
Pasta 300 g
Yogurt 300 g
Eggs 2, beaten
Cheese 110 g, grated
Chilli pepper 1 red and 1 green
Heat the oil in a flameproof casserole dish and cook the onion, celery and chilli until soft.
Season with salt and pepper.
Remove the vegetables and set aside.
Brown the minced beef in the dish, then add the vegetables, chilli powder, tomatoes, tomato purée, beans and stock.
Bring to a boil and simmer for 15 minutes.
Heat the oven to 200°C (180° fan) gas 6.
Cook the pasta according to the pack instructions.
Drain and stir into the minced beef mixture.
Mix the yoghurt, eggs and cheese and season lightly.
Spoon over the top of the casserole and bake for 20-25 minutes, until lightly browned.
Garnish with coriander and chillies.