Mexican Mini Cob Loaves Recipe

Method

1. Mexican Chilli

   1. Step 1

      Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant (about 3-4 minutes)

   2. Step 2

      Add the ground beef to the pan and cook until browned, breaking it apart with a spoon as it cooks

   3. Step 3

      Stir in the chilli powder, cumin, paprika, salt, and pepper. Cook for another 1-2 minutes until the spices become fragrant

   4. Step 4

      Add the black beans, tomato paste, and broth to the pan. Stir everything together and let it simmer for about 5-7 minutes, or until the mixture thickens and becomes cohesive. Adjust seasoning to taste

2. Mini Cobs

   1. Step 1

      Preheat your oven to 180°C

   2. Step 2

      Take your Bakers Delight Round Rolls and cut a hole in the top of each roll, hollowing out the centre to create a bowl-like shape. Make sure to leave about 1.5 cm (½ inch) of bread around the edges

   3. Step 3

      Brush the exterior of each roll with olive oil to help them brown nicely in the oven

   4. Step 4

      Place the hollowed-out rolls on a baking tray and bake for about 5-7 minutes, just to crisp them up lightly. Set aside

   5. Step 5

      Once the filling is ready, spoon the mixture into each roll, filling them generously

   6. Step 6

      Top each loaf with a generous sprinkle of shredded cheese, then return them to the oven for 5-7 minutes, or until the cheese has melted

   7. Step 7

      Remove the mini loaves from the oven and top each one with fresh avocado slices & corn

   8. Step 8

      Garnish with coriander, corn chips and a squeeze of fresh lime juice for added flavour