Mexican Casserole With Sweet Corn and Meat

Drain the sweetcorn.

Peel and chop the onions and garlic.

Trim, quarter, deseed, wash and dice the pepper.

Slit the chilli open lengthwise, deseed and chop.

Heat the oil in a large frying pan and fry the onions and garlic, stirring, until translucent.

Add the mince and fry, breaking it up to brown all through.

Stir in the tomato puree, cumin and coriander.

Cut the olives into rings, add to the pan with the pepper, chilli, sweet corn, chopped tomatoes and beans and bring to the boil.

Season with salt and transfer to a baking dish. Bake in a preheated oven (200°, second shelf from bottom) for about 20 minutes.

Drain and dice the mozzarella, scatter over the mince and vegetables and bake for a further 10 minutes.