Here’s a recipe that comes in handy when left with meat leftovers. This version is made with beef leftovers, but certainly works just as well with chicken, turkey and pork. If you don’t have leftovers, you can use cooked ground meat. The result is a delicious casserole with yummy Tex Mex flavours!
Ingredients:
Approximately 500 g cooked meat (beef, turkey, chicken or pork)
2 jalapeno peppers
2 green onions
1 medium tomato
20 sprigs fresh cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt
400 mL can baby corn, drained
50 g grated havarti cheese (or other cheese, like mozzarella, cheddar, gouda, etc)
125 g cream cheese
1/2 cup pitted olives
First I started with the meat. I happen to have leftover beef rib roast, in the refrigerator, in the oven proof dish it was originally cooked in. There was also a nice layer of fatty drippings at the bottom of the dish
I removed the big hunk of meat, removed the bones and chopped it into bite-size pieces
I returned the chopped meat on top of the fatty drippings
I then chopped the fresh vegetables
I then added the spices (cumin, oregano, pepper) and salt
Followed by mixing the vegetables, to make a chunky salsa
I then split the baby corn in half. Otherwise, you can cut them perpendicularly to make “coins”
Make sure the baby corn you use is low carb and no other sugary ingredients added to them
Add the cut baby corn as a layer on top of the meat
Then slice the cream cheese as thin as you can. I used only half of the cheese brick shown in the photo
And add the slices on top of the baby corn
Add the chunky salsa on top of the cream cheese layer
Followed by the grated cheese layer
And finally the olives on top. I used black nicoise olives in this case
Bake the casserole in a 350 deg F pre-heated oven for 30 minutes, or until the cheese becomes bubbly on top
Served in a plate, with a dollop of sour cream and a wedge of lime. It ain’t pretty, but really delicious!!
The perfect bite
