ARRIBA! ARRIBA! ANDAL! ANDAL!
We're making a Mexican casserole!!
Ground beef already cooked from your optimal freezer or cooked chicken (about 1 pound and a half)
1/2 tsp. tablespoon or more (depending on whether you like it spicy or less) Mexican mixture
Roasted cauliflower in the oven at 450F
1/2 cup tomato coulis (passata)
Water to avoid sticking
1 cup salsa
Tex Mex Cheese Blend* (see blend below)
Coriander, flat-leaf parsley or chives
Hot peppers (optional) as garnish
In an ovenproof skillet, place the meat (If you don't have any meat already cooked in the freezer, brown it until fully cooked), add the cauliflower and the tomato coulis.
Garroche the Mexican spices and mix everything.
Adjust the consistency by adding a little tomato coulis if needed.
Add cilantro or flat-leaf parsley or chives to taste.
Spoon the salsa all over the mixture.
Generously add the Tex Mex cheese on top
Bake on broil to brown.
Add your choice: salsa, sour cream, hot peppers, cilantro, flat-leaf parsley or chives.
Finish with a pinch of Les Savoureux Mexican spices if you want a little more kik and if you like spicy food! *Homemade Tex Mex cheese
Medium or mild yellow cheddar cheese
1 tbsp or more Les Savoureux Mexican spices
Divide the cheese into equal parts and sprinkle with the Mexican spices according to your taste
Excellent with guacamole, nachos and fajitas.