Spicy, smoky Tex-Mex flavours in no-fuss tray-bake form.
Ingredients
1 brown onion, finely chopped
2 garlic cloves, crushed
500g beef mince
400g can black beans, rinsed and drained
¼ cup chipotle chillies in adobo sauce, finely chopped
400g can crushed tomatoes
4 corn cobs
1 cup sour cream, to serve
8 small flour tortillas, toasted to serve
Method
1. Preheat the oven to 200C fan-forced (220C conventional).
2. Heat oil in a large heavy-based flameproof roasting pan over medium heat. Add the onion, garlic and mince and cook, stirring occasionally, for 4 minutes, breaking up any large pieces of mince with the back of a spoon.
3. Add the beans, chillies and tomatoes and stir to combine. Cover with foil and place in the oven for 20 minutes. Uncover, and cook for a further 10 minutes.
4. Meanwhile, heat a chargrill over high heat. Pull the husks back from the corn and tie them in place with kitchen string. Chargrill the corn, turning for 6-8 minutes or until charred.
5. Serve the chilli swirled with sour cream, with the corn and toasted tortillas on the side.