The Spice Club Tex Mex Oven dish

Mexican Sauce

• 2 tablespoons oil
• 2 tablespoons flour
• 3 teaspoons The Spice Club Tex Mex
• 3 tablespoons tomato puree
• 500 ml chicken stock (or vegetable stock)

casserole

• 450 g ground beef
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 Green bell pepper, diced
• 4 cloves garlic, finely chopped
• 2 teaspoons The Spice Club Tex Mex
• 400g black beans, drained and rinsed (optional)
• 300 g corn (canned, drained)
• 600 g potato slices
• 100 g grated cheese (optional)
• 100 g cheddar cheese
• Creme Fraiche Light, for serving

Step 1: Make the enchilada sauce

1. Preheat the ovenat 200 °C.
2. Heat oilin a small saucepan over medium heat. Add the flour and whisk the mixture until it forms a smooth paste (roux).
3. Add 3 tsp The Spice Club Tex Mex and the tomato pureeadd and fry for 1 minute.
4. Add the stock, whisking continuously to prevent lumps. Simmer gently for 5-7 minutes until sauce has thickened slightly. Set aside.

Step 2: Fry the minced meat

1. Heat a large panand fry the ground beef until crumbly and brown.
2. Add the onion, peppers and garlicadd. Bake for 5 minutes until the vegetables are soft.
3. Stir in 2 tsp The Spice Club Tex Mex,the black beans (optional) and corn. Set aside.

Step 3: Prepare the potato slices

1. Divide the potato slices in an oven dish and bake for 20-25 minutes until golden brown and crispy.

Step 4: Assemble the casserole dish

1. Spread the minced meat mixtureevenly over the potato slices.
2. Pour the enchilada sauceover the minced meat mixture.
3. Sprinkle with the cheesesand bake in the oven for 15-20 minutes until the cheese is completely melted and golden brown.

Step 5: Serve

1. Garnish with sour creamand serve immediately. You can also add extra toppings such as avocado, cilantro or jalapeño.

Tips:

• For a vegetarian version: Omit the ground beef and use extra bean or vegetable mince options.
• For an even healthier version: Use sweet potato fries instead of regular fries.