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Categories:Viewed: 90 - Published at: 9 years ago
Ingredients
- 400 g can kidney beans, drained and rinsed
- 2 x 198 g cans sweet corn
- 1 None red and 1 green pepper, deseeded and finely diced
- 2 slices slightly stale white bread, soaked in cold water
- 1.2 kg beef mince
- 2 None onions, peeled and finely diced
- 2 None eggs
- 2 tbsp dried parsley
- 1/2 tsp paprika
- 1 sprig fresh flat-leaf parsley, leaves stripped from stem
- 100 g tortilla chips
Method
- Preheat the oven to 325°F. Line a 9 inch square baking pan with foil. Mix the kidney beans, corn and peppers in a medium bowl. Reserve 1/4 cup for the topping.
- Squeeze out the bread and place in a separate bowl. Add the ground beef, onions and eggs. Add the bean mixture, dried parsley and paprika and season with salt and black pepper. Mix until well blended. Spoon into the baking dish and smooth the top.
- Bake for 1 hour. Top with the reserved bean mixture. Garnish with fresh parsley and tortilla chips. Serve with salsa, if desired.
