Tariff Border Bake

Ingredients

• 600 g ground beef
• 1 large onion
• 2 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 1 can diced tomatoes (400 g)
• 1 can black beans (400 g), drained
• 1 tbsp chili powder
• 1 tsp cumin
• 500 g waxy potatoes
• 200 ml heavy cream
• 100 g grated cheddar
• 100 g grated mozzarella
• 2 tbsp butter
• 1 tsp nutmeg
• Salt and pepper to taste
• 3 cherry tomatoes
• Olive oil

Method

1. Preheat the oven to 200°C. Grease a rectangular oven dish.
2. Chop the onion and garlic. Cut the red bell pepper into strips, reserve one wide strip for the border. Dice the green bell pepper.
3. Brown the beef in a skillet with olive oil. Add onion, garlic, green bell pepper, cook 5 minutes.
4. Add chili powder, cumin, diced tomatoes, and black beans. Simmer 10 minutes, season with salt and pepper.
5. Peel potatoes, slice thinly. Parboil 5 minutes in salted water, drain.
6. Melt butter in a pan, add cream, nutmeg, salt, and pepper. Mix with potato slices.
7. Fill the dish: one side with beef mix (USA), other with potato gratin (Canada).
8. Lay the wide red bell pepper strip as a sharp border between the halves.
9. Sprinkle cheddar over the beef side, mozzarella over the gratin side.
10. Halve the cherry tomatoes, place them on the border as ‘deadlines’.
11. Bake 25 minutes until golden and bubbling.

Serving notes

• Serve from the dish, slice along the border for sharp presentation.
• Place a cherry tomato half on each serving as a reminder of the deadline.