BANDITO’S BEEF ENCHILADA CASSEROLE

Ingredients
800g lean beef mince
2 cloves garlic, crushed
2 medium onions
4 – 5 tbsp olive or vegetable oil
1 large aubergine
1 large potato
80g black olives, sliced
2 medium green peppers
1 – 2 tbsp Bandito’s Habanero sauce
Salt and black pepper, ground
1 – 2 cups grated Cheddar cheese
1 packet Bandito’s Tortillas
410g can tomato puree
Preparation  
Slice the aubergine into 2,5 centimetre thick slices and lay them on a baking tray. Sprinkle salt over and cover with a cloth for approximately 20 minutes, to draw out the water, then wipe it off. While waiting for the water to draw, peel and slice the potatoes. Place some oil into a pan and gently sauté the potatoes until they begin to soften.When done, remove and set aside.
Add one tablespoon of oil to a pan, place the aubergine into the pan and gently brown on one side only. Remove and set aside.In the same pan, add the remaining oil and brown the mince with the onions, garlic and green peppers. Add salt and pepper to taste.  When meat is browned and onions are soft, add the Bandito’s Habanero sauce and mix through. Remove and set aside.
To assemble
Begin layering the casserole, starting with the mince mixture on the bottom, followed by the potatoes, then a layer of aubergine followed by another layer of mince, then top with a Bandito’s Tortilla. There should be only one layer of potato and aubergine, so keep layering the mince mixture and Bandito’s Tortillas to just below the top of the dish, finishing off with a Bandito’s Tortilla. Sprinkle the Cheddar cheese over the top of the final Bandito’s Tortilla, leaving a one centimetre space around the inside edge of the dish.  Pour the can of tomato puree into this space around the edge of the dish. Half fill the can with water and pour this around the edge of the dish too. Garnish the dish with sliced black olives and green pepper slivers, then bake in the oven for 40 – 45 minutes at 180o C.
Serves 4

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