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.

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!