Chilli con queso cob dip

Ingredients

1. 1 large cob loaf
2. 400g lean beef mince
3. 30g packet Mexican spice mix
4. 400g can chopped tomatoes
5. 100g (1/2 cup) drained Mexe beans
6. Con queso dip
7. 30g butter
8. 2 green shallots, finely chopped
9. 2 garlic cloves, crushed
10. 3 tsp plain flour
11. 200ml Bulla Cooking Cream
12. 1 large tomato, chopped
13. 40g (1/4 cup) drained chopped jalapenos
14. 100g 4 cheese melt blend
15. 1 small avocado, chopped
16. 200ml Bulla Creme Fraiche, to serve
17. Fresh coriander, to serve
18. Tortilla chips, to serve

Description

• Step 1

  Preheat oven to 180C/160C fan forced. Cut the top from the cob loaf and scoop the soft bread out of the centre, leaving a 2-3cm shell (scoop any soft bread from the lid also). Place the cob on a baking tray. Bake the shell for 10-15 minutes or until crisp.

• Step 2

  Meanwhile, cook the mince in a large non-stick frying pan over medium heat until meat changes colour, stirring with a wooden spoon to break up any lumps. Add the spice mix and cook, stirring, for 1 minute. Add the tomato and 2 tbs of water. Cook for 4-5 minutes or until the mixture thickens. Stir through the beans and chillies, if using. Season well with pepper. Set aside.

• Step 3

  To make the con queso dip, melt the butter in a medium saucepan over low heat. Add the shallot and garlic. Cook, stirring, for 1 minute. Add the flour and cook, stirring for 30 seconds. Remove from heat and gradually stir in the cooking cream. Return to the heat. Cook, stirring over medium-low heat until the mixture boils and thickens. Stir in the jalapenos and half of both the tomato and cheese.