Name: Mexican-inspired layered lamb casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2 cup mealie rice or rice cooked (about 2/3 cup uncooked; 1 tbsp olive oil; 1 onion chopped; 1 red pepper seeded and chopped; 1 green pepper seeded and chopped; 500 g lamb shoulder boneles or flank, cooked and shredded (or use leftover cooked lamb and shred, or minced lamb); 2 tbsp chilli powder; 1 1/2 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 2 garlic cloves minced; 1 cup Greek yoghurt plus extra for serving; 410 g red kidney beans tinned, drained and rinsed and lightly mashed or any beans of your choice; 410 g whole kernel corn tinned; 3/4 mozzarella cheese grated; 3/4 mature cheddar grated; 410 g spicy tomato and onion mix tinned; fresh coriander for serving; spring onion for serving; 1 avocado roughly chopped and seasoned with salt and pepper and chili flakes for serving

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Ingredients (21)

2 cup	mealie rice — or rice cooked (about 2/3 cup uncooked
1 tbsp	olive oil
1	onion — chopped
1	red pepper — seeded and chopped
1	green pepper — seeded and chopped
500 g	lamb shoulder — boneles or flank, cooked and shredded (or use leftover cooked lamb and shred, or minced lamb)
2 tbsp	chilli powder
1 1/2 tsp	ground cumin
1 tsp	salt
1/2 tsp	black pepper
1/4 tsp	cayenne pepper
2	garlic cloves — minced
1 cup	Greek yoghurt — plus extra for serving
410 g	red kidney beans — tinned, drained and rinsed and lightly mashed or any beans of your choice
410 g	whole kernel corn — tinned
3/4	mozzarella cheese — grated
3/4	mature cheddar — grated
410 g	spicy tomato and onion mix — tinned
	fresh coriander — for serving
	spring onion — for serving
1	avocado — roughly chopped and seasoned with salt and pepper and chili flakes for serving

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Method:

Cook the mealie rice or rice according to the instructions on the packet. Let it cool down ready for use.

Preheat the oven to 180°. Select a large, deep ovenproof casserole dish and spray lightly with nonstick spray. Set aside.

In a large deep pan, heat the oil over medium heat. Add the onion, green pepper, red pepper and sauté until softened and the onion is translucent, about 5-7 minutes.

Add the lamb, chili powder, cumin, salt, black pepper and cayenne pepper. Sauté until all the ingredients are well blended about 3-4 minutes. Add the garlic and cook an additional minute.

Remove the meat mixture from the heat. Stir in the mealie rice and Greek yogurt and mix until all ingredients are evenly distributed. Adjust the seasoning according to taste.

Assemble the casserole

Spread the lightly mashed beans in an even layer in the prepared casserole dish.

Sprinkle a ¼ cup of cheddar cheese and a ¼ cup of mozzarella cheese over the beans.

Spread ½ of the canned spicy tomato relish over the cheese.

Spoon the rice and meat mixture on top of the tomatoes.

Sprinkle a ¼ cup of cheddar cheese and a ¼ cup of mozzarella cheese over the meat mixture.

Spread the other ½ of the canned spicy tomato relish over the cheese

Spoon the whole kernel corn over the tomato, spreading it in an even layer. 12. Top with the remaining cheese and bake the casserole uncovered until the cheese is melted and the casserole is hot, about 15-20 minutes.

Serve with Greek yogurt, avocado, spring onion and cilantro.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.