Ingredients

Beef Mixture

• 2 tbsp olive oil

• 450g minced beef

• ½ cup diced white onion

• 1 packet Ortega taco seasoning

• 1 cup frozen sweetcorn

• 1 cup frozen peas & carrots

• 1 tin Ortega diced green chillies

Mashed Potatoes & Cheese

• 4 cups leftover or instant mashed potatoes (prepared)

• ¾ cup grated cheddar cheese

• ¾ cup grated Monterey Jack cheese

• Fresh coriander (cilantro), for topping

Instructions

1. Cook the Beef Mixture:

Heat the olive oil in a large frying pan over medium-high heat. Add the minced beef and cook until almost fully browned. Add the diced onion and cook until softened and the beef is browned.

2. Season the Meat:

Stir in the Ortega taco seasoning and cook according to the package instructions. Once cooked, mix in the frozen sweetcorn, frozen peas & carrots, and diced green chillies. Stir everything together and set aside.

3. Assemble the Casserole:

Preheat the oven to 175°C (350°F). Spread the beef mixture evenly over the bottom of a 23x33 cm casserole dish. Then, spread the prepared mashed potatoes evenly over the beef, ensuring it covers the edges to prevent any boiling over.

4. Top with Cheese:

Sprinkle the grated cheddar and Monterey Jack cheese over the mashed potatoes.

5. Bake the Casserole:

Bake for 30-40 minutes, or until the cheese has melted and is slightly browned on top.

6. Serve:

Remove from the oven and allow to cool for a few minutes. Spoon the casserole into shallow bowls and garnish with fresh coriander. Enjoy!