Mexican hot pot

**Pati Robins** · 02-24-2014, 08:10 AM

I found this recipe on the internet -i just tried it-and i must say this is by far best thing i eat this week

Sorry for a poor quality picture but i didn't have time to take decent shot as everyone was rushing me to hurry up

Serves 4
Ingredients

500g lean minced beef
1 large onion, very finely diced
3 cloves garlic, crushed
2 green peppers, diced
1 x 500ml carton tomato passata
1 x 400g tin red kidney beans
200ml beef stock
1 tsp ground cinnamon
1 tsp freshly ground cumin
1 tsp dried oregano
1-2 tsp chilli powder (or more to taste)
1 tbs Worcester sauce
30g dark chocolate (70% cocoa), grated
2-3 large maris piper potatoes sliced ½ cm thick
20g unsalted butter melted
70g grated Mexicana cheese (something with bits of chilly peppers inside or anything spicy /but regular cheese is just as good )

Method

In an ovenproof casserole pan, brown the mince then set aside. In the same pan fry the onion, peppers and garlic for 4-5 mins.

Add the cumin, cinnamon, chilli powder and oregano and cook for 1-2 mins, then return the beef to the pan along with the passata, beans, Worcester sauce and stock.

Bring to a simmer then season with salt and pepper then stir through the grated chocolate.

Meanwhile par boil the sliced potatoes in boiling salted water for 3-4 mins then drain.

Layer on the potato in an overlapping fashion, place a lid on and cook in a preheated oven set at 180C / gas mark 4 for an hour.

Take the lid off and brush with the melted butter, sprinkle on the cheese and return to the oven for 20-25 minutes or until the potatoes are crisp and golden.