- 2 tablespoons [30 mL] olive oil
- 1 onion, finely chopped
- 1 sweet green pepper, membranes removed and seeded, finely diced
- 1 teaspoon [5 mL] red chillies paste
- 2 clovs garlic, crushed
- 2 bay leaves
- 17 1/2 ounces [500 g] lean ground beef
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/4 teaspoon [1 mL] cayenne pepper
- 1/2 teaspoon [2.5 mL] ground clove
- 1 tablespoon [15 mL] balsamic vinegar
- 15 ounce [426 mL] canned tomato dices
- 4 1/2 ounces [140 mL] tomato paste
- 5 1/2 ounces [156 g] grated Cheddar cheese
- 3 1/2 ounces [110 mL] drained canned corn kernels
- Pita breads
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- Heat olive oil into a large casserole;
- Stirring, brown together chopped onion, sweet green pepper dices, red chililes paste, crushed garlic and bay leaves for 2 to 3 minutes.
- Mix in ground beef; brown, stirring, for 4 to 5 minutes.
- Mix in cinnamon, Cayenne pepper, ground clove, balsamic vinegar, tomato dices and tomato paste until well blended.
- Lower heat and leave to simmer slowly for 8 to 10 minutes.
- Remove from heat then remove and throw away bay leaves; leave to cool.
- Preheat oven to 350°F [180°C].
- Top needed pita breads with sauce; sprinkle with grated Cheddar cheese, then with corn kernels.
- Transfer onto a baking sheet; bake into preheated oven for 20 to 25 minutes, until cheese is golden.
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