500g lean beef mince
2 cups diced seasonal fresh or frozen vegetables
575g jar pasta sauce
425g can Mexi-beans
390g garlic Ciabatta loaf, divided into slices
Preheat oven to 200C (180C fan forced) and lightly grease a 6 cup capacity casserole dish. Heat 2 teaspoons rice bran oil in a frying pan over medium high heat. Add the mince and cook, stirring and breaking up the mince for 2-3 min or until browned.
Then add the vegetables and cook a further 5 min. Pour over the pasta sauce and add to the pan with the entire contents of the Mexi-beans.
Transfer mixture to casserole dish and top with bread slices. Bake for 10 min or until bread is golden brown. Serve with salad leaves and salsa.