Mexicana® Cottage Pie

Mexicana® Cottage Pie

Mexicana® Cottage Pie

Ingredients:

  • 1 tbsp oil, olive or rapeseed
  • 1 large onions, chopped
  • 1 garlic clove, peeled and chopped
  • 1 red chilli, deseeded and finely chopped (or a good pinch of dried chilli powder/flakes)
  • 1 stick celery, chopped
  • 500g minced beef
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree (or ketchup)
  • 400g can kidney beans, drained and rinsed
  • 1 beef stock cube

For the Mexicana Sweet Potato Mash

  • 750g sweet potatoes, peeled and cut into even chunks
  • 1 Knob of butter
  • 125g Mexicana®, grated
  • Salt and freshly ground black pepper, to taste

55 MINS

SERVES 4

MEDIUM

Method:

In a large frying pan heat the oil and sauté the onions, celery, chilli and garlic for 5 minutes. Transfer to a plate and set aside.

Over a high heat add the minced beef to the frying plan and brown for 3-4 minutes.

Return the sautéed vegetables to the pan, pour in the chopped tomatoes and add the stock cube, tomato puree, and 250ml water.

Bring to a simmer and cook for 20 minutes, stirring occasionally.

Meanwhile, cook the peeled sweet potato in salted boiling water until tender. Drain and mash. Season to taste and add a knob of butter and 100g Mexicana®, mix well.

Preheat oven to 200C/fan 180C/Gas 6

After the 20 minutes, add the drained kidney beans to the chilli mince, heat for 5 minutes and season to taste.

Pour the chilli mince into an ovenproof dish.

Carefully spoon the Mexicana® mash over the chilli mince, spread evenly with a knife.
Sprinkle over the remaining grated Mexicana® and bake in the preheated oven for 20-25 minutes, until golden and bubbling.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Bangers & Mexicana® Extra Hot Dynamite Mash

Bangers & Mexicana® Extra Hot Dynamite Mash

Bangers & Mexicana® Extra Hot
Dynamite Mash

Ingredients:

 

  • 8 of your favourite large sausages
  • Oil for greasing
  • 3-4 large garlic cloves
  • 1kg floury potatoes, such as Maris Pipers or King Edwards
  • 80ml whole or semi-skimmed milk
  • 120 g Mexicana® Extra Hot, grated
  • Salt and freshly ground black pepper

55 MINS

SERVES 4

MEDIUM

Method:

Heat the oven to 200C/180C fan/gas mark 6.

Place the sausages on a greased baking tray and roast in the preheated oven and cook as instructed on the pack.

Wrap the garlic cloves in a little foil and put them on the baking tray with the sausages and bake for 20 minutes.

Peel the potatoes and cut them into evenly sized pieces. Put them in a large pan and cover with cold water and add a good pinch of salt. Simmer gently until tender, about 15 minutes. Once cooked drain and return them to the pan and mash.

After 20 minutes, carefully remove the garlic from the foil parcel and cut off the very root tip with a sharp knife. Then use the knife to squeeze out the soft flesh through the cut end. Use the flat surface of the knife to crush and ensure the garlic flesh is a smooth purée. Add this to the mashed potatoes.

Using a wooden spoon stir in the milk, the grated Mexicana® Extra Hot and season to taste with salt and pepper.

Serve with the cooked sausages.

Tip: Roast some vine tomatoes while the sausages are cooking for a bit of colour.

 

 

 

Drinks pairing: IPA and pale ales

If you want to accentuate the spiciness, go with IPAs and pale ales. Bitter, hoppy flavours and highly carbonated beers amplify spicy foods. Beers with a high alcohol percentage will also increase the warmth that comes from the spiciness of a dish. But lay off the beer until the fireworks have been set off!

Nutrition:
Per Serving
Energy kJ 1386
Energy kcal 330
Fat 9.7
of which saturates 5.9
Carbohydrate 45.3
of which sugars 2.9
Protein 12.5
Salt 0.8

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Mexicana Quesadillas

Mexicana Quesadillas

SPICY MEXICANA® QUESADILLAS

Ingredients:

  • Beef mince
  • Mexicana® Cheese
  • Red onion
  • Can of mixed beans, including corn and kidney beans
  • Garlic
  • Chilli flakes
  • Coriander, chopped
  • Tomato paste or tin of chopped tomatoes

SERVES 4

MEDIUM

Method:

Fry off onions & garlic.

Add mince and brown.

Squeeze in good dollop of tomato paste or half a can of chopped tomatoes.

Mix in beans, chilli flakes and chopped coriander. Season with salt and pepper.

Lightly oil flat bottom frying pan and heat soft tortilla until it starts to golden.

Pile half the tortilla with the filling mix and add Mexicana® cheese.

Allow to melt for a few seconds.

Flip the other half of the tortilla over on to the top of the filling and slide onto a plate.

Cut, stack and serve with a sprinkling of fresh coriander and a squeeze of lime.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Spicy Mexicana Chimichangas

Spicy Mexicana Chimichangas

SPICY MEXICANA® CHIMICHANGAS

Ingredients:

For the sauce

  • 8 wheat or corn tortilla wraps
  • 2 tbsp oil, plus extra for frying
  • 2 large peppers, preferably mixed colours, cored, deseeded and sliced
  • 1 large onion, peeled and sliced
  • 100 g mushrooms, sliced
  • 1 400g tin mixed beans in water, drained and rinsed
  • 160g Mexicana® Extra Hot, grated
  • 2 tbsp fresh coriander, chopped
  • Juice of a lime
  • Salt and pepper

You will also need 8 cocktail sticks


SERVES 4

MEDIUM

Method:

In a large frying pan heat 2 tablespoons of oil and sauté the onion for 2-3 minutes, then add the sliced peppers and mushrooms, continue cooking for another 5-6 minutes until tender. Allow to cool a little and then add the mixed beans, grated Mexicana® and coriander and lime juice. Season with salt and pepper and mix well.

Divide the mixture between the tortilla wraps. To wrap them up, fold opposites sides in, turn 90 degrees and fold the remaining sides over to create flat parcels, secure each with a cocktail stick.

When you’re ready to serve, either deep fry the chimichangas for 2 minutes until golden or alternatively shallow fry in 1.5-2 cm of oil in a large frying pan for 1 minute or so on each side. Either way, remove from the oil with a slotted spoon and drain on kitchen paper. Remove the cocktail stick before serving.

Why not serve them with some shredded lettuce, wedge of lime and a dollop of sour cream?

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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