This recipe serves 6-8!
3 tbsp neutral oil ( safflower, sunflower & etc.)
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
4 cloves garlic smashed and minced
2 chipotle peppers minced & 2 tbsp adobe sauce OR 2 tsp chili flakes
1/2 pound lean ground meat ( beef, turkey, chicken, lamb, pork, goat or veal)
2 tsp curry powder
3tbsp creamed nut butter (at room temp.)
1/2 cup stock (chicken, vegetable or beef)
1/2 cup milk ( nut milk is fine)
salt & pepper to taste
2 cups home made (preferable) marinara sauce OR 1 can chopped tomatoes in their juice plus 2 tsp dried thyme
4 cups COOKED brown rice
1 cup coarsely chopped RAW pecans or walnuts
1 cup grated melting cheese (American, Cheddar, Cheshire, Mozzarella & etc.)
PREHEAT OVEN 375F
In a large heavy bottomed saucepan, heat the oil & saute the onions for 2 mins, just to sweat, then add the peppers, curry powder,celery, garlic and ground beef.
Cook for 5-8 mins until the meat is no longer pink..stirring well.
Add the chipotle peppers and adobe and cook for 2 mins.
Remove from heat.
In a medium sized bowl, whisk the milk, stock and nut butter until it is smooth.
Pour into the meat and vegetable mix and bring to high simmer, stir well to prevent the nut butter scorching.
Then add the tomato sauce, brown rice, pecans and half the cheese.
Mix well and season to taste with salt & pepper.
Pour gently into a greased deep oven proof casserole, top with the remainder of the cheese and bake for 25-35 mins until bubbling hot and cheese has melted.
Remove from oven and wait 10 mins for contents to settle before serving.
This is great served with fresh corn on cob, mashed potatoes, steamed greens or a big crunchy salad.
For a large group serve in cup sized bowls, feeds 12-15
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