Introduction
Craving something comforting and full of flavour? These Mexican Mini Cob Loaves are your answer! From the crispy, golden exterior to the deliciously spiced beef and beans inside, every bite will have you coming back for more. Topped with creamy avocado, melty cheese, and a squeeze of lime, these loaves are the perfect combination of savoury, cheesy, and fresh.
If you’ve been looking for the perfect nacho Cob Loaf creation, you’ve found it! Perfect for a cosy dinner or a fiesta with friends!
Ingredients
Method
Mexican Chilli
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)
Add the ground beef to the pan and cook until browned, breaking it apart with a spoon as it cooks
Stir in the chilli powder, cumin, paprika, salt, and pepper. Cook for another 1-2 minutes until the spices become fragrant
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
Mini Cobs
Preheat your oven to 180°C
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
Brush the exterior of each roll with olive oil to help them brown nicely in the oven
Place the hollowed-out rolls on a baking tray and bake for about 5-7 minutes, just to crisp them up lightly. Set aside
Once the filling is ready, spoon the mixture into each roll, filling them generously
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
Remove the mini loaves from the oven and top each one with fresh avocado slices & corn
Garnish with coriander, corn chips and a squeeze of fresh lime juice for added flavour
