Beef & bean bake with crunchy crouton topping

30 Min
4 People
Rating starstarstarstarstar
Quick & easy frypan bake finished in the oven with crunchy wholemeal croutons and ricotta. Served with an avocado salad.

Gluten friendly option - bread is replaced with a GF bread loaf.
1. Set oven to 220ºC.
Heat an ovenproof pan with 1 tbsp oil over high heat. Add mince and cook, breaking up lumps, for 4-5 minutes or until browned. Chop and add onion and celery, add to pan as you go.

2. Add stripped rosemary leaves, 1 tbsp balsamic vinegar, 1 stock cube, tomato paste, beans and 1/2 tin water. Simmer, uncovered, for 10 minutes.

3. Tear the bread into bite sized chunks. Toss with ricotta, 1 tsp oregano, salt and pepper. Scatter over the top of the meat mixture (if using an ovenproof pan, see notes). Bake in the oven for 10 minutes or until golden.

4. Rinse and roughly chop lettuce. Slice avocado and capsicum. Toss in a bowl with 1 tbsp olive oil and 1/2 tbsp balsamic vinegar (optional).

5. Serve bake at the table with dressed side salad. Drizzle with extra balsamic vinegar if you desire.

If you don’t have an ovenproof pan, transfer mixture to an oven dish, scatter over bread topping and bake.

Gluten friendly option - bread is replaced with a GF bread loaf.
Use to taste, slice and freeze remaining.
Beef mince 600g
Brown onion 1
Celery sticks 2
Rosemary 1 sprig
Tomato paste 1 sachet
Baked beans 400g
Wholemeal Bread rolls 2-pk
Ricotta 1/2 tub (125g)
Baby cos Lettuce 1
Avocado 1
Green capsicum 1

From your pantry:
olive + oil (for cooking), salt, pepper, dried oregano, balsamic vinegar, 1 chicken stock cube