Cob loaf meets Mexico! Get dunking with spiced beef chilli, topped with silky con queso cheese dip and all the trimmings.
Ingredients
- 1 large cob loaf
- 400g lean beef mince
- 30g packet Mexican spice mix
- 400g can chopped tomatoes
- 100g (1/2 cup) drained Mexe beans
- Con queso dip
- 30g butter
- 2 green shallots, finely chopped
- 2 garlic cloves, crushed
- 3 tsp plain flour
- 200ml Bulla Cooking Cream
- 1 large tomato, chopped
- 40g (1/4 cup) drained chopped jalapenos
- 100g 4 cheese melt blend
- 1 small avocado, chopped
- 200ml Bulla Creme Fraiche, to serve
- Fresh coriander, to serve
- Tortilla chips, to serve
Description
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Step 1
Preheat oven to 180C/160C fan forced. Cut the top from the cob loaf and scoop the soft bread out of the centre, leaving a 2-3cm shell (scoop any soft bread from the lid also). Place the cob on a baking tray. Bake the shell for 10-15 minutes or until crisp.
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Step 2
Meanwhile, cook the mince in a large non-stick frying pan over medium heat until meat changes colour, stirring with a wooden spoon to break up any lumps. Add the spice mix and cook, stirring, for 1 minute. Add the tomato and 2 tbs of water. Cook for 4-5 minutes or until the mixture thickens. Stir through the beans and chillies, if using. Season well with pepper. Set aside.
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Step 3
To make the con queso dip, melt the butter in a medium saucepan over low heat. Add the shallot and garlic. Cook, stirring, for 1 minute. Add the flour and cook, stirring for 30 seconds. Remove from heat and gradually stir in the cooking cream. Return to the heat. Cook, stirring over medium-low heat until the mixture boils and thickens. Stir in the jalapenos and half of both the tomato and cheese.
