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Beef & bean potato bake
Beef & bean potato bake
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Prep Time:
35 minutes
Cook Time:
210 minutes
Total Time:
245 minutes
Create a Mexican-inspired layered bake with chili beef, beans, and tender potatoes.
Ingredients:
  • Olive oil spray
  • 44.40 gm tomato paste
  • 900g potato
  • 325g (2 1/4 cups) frozen sweet corn kernels
  • 250g ctn spreadable light cream cheese
  • 300g ctn light sour cream
  • 80g (1 cup) coarsely grated cheddar
  • 3kg beef chuck steak, excess fat trimmed, cut into 5cm pieces
  • 60ml (1/4 cup) vegetable oil
  • 4 brown onions, coarsely chopped
  • 4 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 5.00 gm ground sweet paprika
  • 2 tsp dried chilli flakes
  • 20.00 ml dried oregano leaves
  • 3 x 400g cans kidney beans, rinsed, drained
  • 2 x 400g cans diced tomatoes
Instructions:
  • Directions: - Place beef in a large saucepan and cover with cold water. Bring to a boil, then simmer for 1 hour until tender, adding more water if needed. - Heat oil in a large heavy-based pan, cook onion and garlic until soft. - Add cumin, paprika, chili, oregano, and cook for 1 minute until fragrant. - Add beef and its liquid, simmer for 45 minutes until very tender. - Stir in beans and canned tomato, simmer for 10 minutes until thickened. - Season with salt and pepper. - Serve half immediately and freeze the remaining half.
  • In a large heavy-based saucepan over medium-high heat, heat oil. Sauté onion and garlic for 5 minutes until soft. Stir in cumin, paprika, chilli, and oregano and cook for 1 minute until fragrant. Add beef and cooking liquid, simmer for 45 minutes until very tender. Stir in beans and canned tomato, simmer for 10 minutes until thickened. Season with salt and pepper.
  • Preheat oven to 200°C. Grease a 2.75L (11-cup) baking dish. In a large bowl, combine the chilli beef with tomato paste.
  • Layer one-third of the sliced potatoes in a slightly overlapping pattern on the bottom of the dish. Then, add a layer of half of the corn and half of the beef mixture. Follow with another layer using half of the remaining potatoes, followed by the rest of the corn and beef mixture. Finish by layering the remaining potatoes on top.
  • Combine cream cheese and sour cream until velvety. Smear the creamy blend over the potato, wrap in foil, and bake for 1 hour 15 minutes until tender. Uncover, sprinkle with cheddar, and bake for 15 minutes until golden. Rest for 10 minutes before devouring.

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