Borderline Bake A12

Ingredients

• 700 g ground beef
• 2 cans kidney beans (400 g each), drained
• 2 cans diced tomatoes (400 g each)
• 2 onions
• 3 cloves garlic
• 2 red bell peppers
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 red chili pepper
• 1 lime
• 4 tbsp red wine vinegar
• 4 corn cobs (or 2 cans corn, 300 g each)
• 50 g unsalted butter
• 100 ml milk
• salt and pepper
• 2 red onions (for the rings)
• 3 black olives (for the border posts)
• olive oil

Method

1. Preheat the oven to 200°C and grease a rectangular oven dish.
2. Finely chop the onions and garlic. Finely slice the red chili. Dice the bell peppers.
3. Heat olive oil in a large pan. Sauté onion, garlic, and chili until soft.
4. Add the ground beef and brown. Add paprika and cumin.
5. Add bell pepper, kidney beans, and diced tomatoes. Simmer gently for 15 minutes.
6. Season with salt, pepper, and juice of half a lime.
7. Boil the corn cobs for 10 minutes, cut off the kernels (or use drained canned corn).
8. Blend the corn with butter, milk, and salt to a smooth, bright yellow puree.
9. Slice the red onions into thin rings. Marinate them 10 minutes in red wine vinegar and the juice of the other half lime.
10. Spoon the chili into the rectangular dish. Form a wide yellow strip of corn puree down the center as a 'road'.
11. Lay the marinated red onion rings zigzagged over the corn strip as traffic jams.
12. Place the three black olives in a row on the corn strip as border controls.
13. Bake the dish for 20 minutes until bubbling.
14. Serve immediately so the 'border' and 'traffic jam' remain visible.

Serving notes

• Serve in a rectangular dish for the highway effect.
• Make sure the onion rings and olives are clearly visible as markers.
• Serve with lime wedges for extra sourness.