650 g ground beef
50 g butter
3 tbsp taco seasoning
200 g crushed tomatoes
50 g pickled jalapeños
200 g (425 ml) shredded cheese
225 ml crème fraîche or sour cream
1 scallion, finely chopped
150 g leafy greens or iceberg lettuce
225 ml guacamole
Preheat the oven to 400°F (200°C).
Fry the ground beef in butter on medium high heat, until cooked through and no longer pink.
Add Tex-Mex seasoning and crushed tomatoes. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.
Place the ground-beef mixture in a greased baking dish (about 9″ or 23 cm in diameter). Top with jalapeños and cheese.
Bake on upper rack in oven for 15–20 minutes or until golden brown on top.
Chop the scallion finely and mix with the crème fraîche or sour cream in a separate bowl.
Serve the casserole warm with a dollop of the crème fraîche or sour cream, guacamole and a green salad.