Sun, 7 April 2024
INGREDIENTS:
500g Lean Minced beef (95vl)
1 medium Onion, finely diced
1 stick Celery, finely diced
1 medium Carrot, finely diced
1 tsp. Fajita seasoning
4 large Russet potatoes, peeled and cut into slices (Or a good chipping potato)
5ml Worcestershire sauce
227g Cheddar cheese, grated
1 x 78g Cream of potato soup
1 x 78g Cream of mushroom soup
1 x 400g Cream of chicken soup
90ml Cream
100ml Milk
70g Crisp fried onions
Seasoning
RECIPE:
1). Preheat the oven to 175?C
2). In a cast iron oven-safe casserole dish, cook the minced beef over medium heat until
browned. Season with salt and pepper to taste. Remove from the skillet.
3). Add the diced onion, carrot & celery to the skillet and cook until soft.
4). Return the beef to the skillet, add the fajita spice and reheat. Once reheated, press the
mince down with a spoon ready for the next stage.
5). Peel & slice the potatoes thinly, preferably length ways to save time when layering. Layer
potatoes on top of beef. Season.
6). In a separate bowl, mix together the cream of chicken soup, potato soup & mushroom soup
powders, Worcestershire sauce, milk & cream and pour mixture over the potatoes.
7). Sprinkle cheese on top of the potatoes. Cover the skillet with a lid or aluminium foil if you
have no lid and place it in the preheated oven.
8). Bake for about 60 minutes, or until the potatoes are tender and the cheese is melted and
bubbly.
9). Remove the lid or foil and sprinkle the crispy French fried onions on top of the casserole.
10). Bake in oven again on grill setting until golden brown.
11). Remove from the oven and let it cool for a few minutes before serving.
