Spicy Lamb Mexican Bake

Preheat the grill. Take 250g lamb mince and pan-fry in a little oil. When it is browned, remove and drain.

Chop a red onion, a yellow pepper and a green chilli (optional)
and soften in olive oil.

Stir in the lamb and Tilda Pinto Bean and Chilli rice. When the
lamb and rice mixture is heated through add a handful each of chopped coriander and basil and spoon into an ovenproof dish.
Top with grated mozzarella and brown under the grill.
Serve piping hot with guacomole and sour cream.

Spicy Mexican Bake

Heat up the grill. Chop a red onion, a yellow pepper and a green chilli (optional) quite finely, and soften in olive oil with 3 thickly sliced flat mushrooms.

Stir in the Tilda Pinto Bean and Chilli rice and cook until piping hot throughout.

Mix in a handful each of chopped coriander and chopped basil with 100g grated mozzarella cheese. Sprinkle the top with more grated mozzarella and grill until melted and golden brown. Serve straightaway with sour cream and guacomole.