ARRIBA! ARRIBA! ANDALE! ANDALE!
We're making Mexican casserole!
Pre-cooked ground beef from your freezer or cooked chicken (about 1.5 pounds)
1/2 tbsp or more (depending on how spicy you like it) of the Mexican mixture
Oven Roasted Cauliflower at 450F
1/2 cup of tomato coulis (passata)
Water to avoid sticking
1 cup of salsa
Tex Mex cheese blend * (see blend below)
Cilantro, flat leaf parsley or chives
Hot peppers (optional) for garnish
In an ovenproof skillet, place the meat (if you don't have cooked meat in the freezer, brown it until it is cooked through), add the cauliflower and tomato coulis.
Garnish with Mexican spices and mix together.
Adjust the consistency by adding a little tomato coulis if necessary.
Add coriander or flat-leaf parsley or chives to taste.
Spoon the salsa all over the mixture.
Add Tex Mex cheese generously on top
Bake at broil to brown.
Add your choice of salsa, sour cream, hot peppers, cilantro, flat leaf parsley or chives.
Finish with a pinch of Les Savoureux Mexican spices if you want a little extra kick and if you like spicy food!
*Homemade Tex Mex cheese
Medium or mild yellow cheddar cheese
1 tablespoon or more of Les Savoureux Mexican spices
Divide the cheese into equal parts and sprinkle with Mexican spices to taste
Excellent with guacamole, nachos and fajitas.