Mexican barley casserole

Ingredients

• 470 ml Chicken broth
• 1 tsp Chili powder
• 1/2 tsp Cumin, ground
• 1/2 tsp Oregano, dried
• 180 ml Barley, hulled
• 1 head Onion, chopped
• 1 pcs Bell pepper, red, sliced
• 1 pcs Green bell pepper, sliced
• 1 pinch Salt and freshly ground black pepper to taste
• 450 g Turkey mince
• 2 clove Garlic clove, minced
• 450 g Salsa sauce
• 240 ml Cheese, grated
• 4 pcs Spring onion, chopped

Method

1. Bring chicken broth, chili powder, cumin, and oregano to a low boil in a medium saucepan. Stir in barley, cover, and reduce heat to low. Cook 45 minutes or until liquid is absorbed.
2. About 20 minutes before your barley is ready, preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
3. Spray a large skillet with cooking spray, and heat over medium-high heat. Add onion and bell pepper strips, sprinkle with a pinch of salt, and saute until vegetables are tender. Remove from pan to a bowl.
4. In the same skillet, add the ground meat, garlic powder, and chili powder, Saute meat, crumbling as it cooks, until cooked through.
5. Now it’s time to assemble! Spread the cooked barley in the bottom of the baking dish. Spread the peppers and onion over the barley, and then the cooked meat over that. Spread the salsa over the meat, then cheese on top, and finally sprinkle with green onions.
6. Bake in preheated oven for approximately 15-20 minutes until cheese is melted.
7. Enjoy!