Mexican meets Italian in
this super easy baked macaroni and cheese pan made with ground beef, spicy taco
seasoning and dollops of sour cream.
13 ingredients
- 200 g dry macaroni pasta
- 1 tablespoon olive oil
- 1 finely chopped red onion
- 1 red bell bell pepper, seeded, finely chopped
- 500g of chopped lean beef
- 30 g taco seasoning
- 375g jar of thick, chunky, mild sauce
- 180 ml (3/4 cup) pasta baking sauce with cheese
- 100 g (1 cup) pre-shredded pizza cheese
- 125 g (1/2 cup) sour cream
- 125 g (125 g) cherry tomatoes, quartered
- 1 avocado, chopped
- 2 green shallots, chopped
4 steps of the method
Step 1: Preheat the oven to 200C / 180C forced fan.
Preheat the oven to 200C
/ 180C fan forced. cook the pasta
(200 g dry macaroni
pasta) in a large saucepan of boiling salted water following package
directions. To Drain.
Step 2
Meanwhile, heat the oil
(1 tbsp olive oil) in a large saucepan over medium-high heat. Add the onion (1
finely chopped purple onion) and Pimiento (1 red bell pepper, seeded, finely chopped). Cook, stirring, for 5 minutes or until softened. Add the
beef (500g of chopped lean beef). Cook, stirring with a wooden spoon to break
up lumps, for 5 minutes or until browned.
Step 3
Add the taco seasoning
(30g taco seasoning) to the pan. Cook, stirring, for 1 minute or until well
combined. Add pasta, sauce (375g jar thickened, chunky mild sauce) and cheese
sauce (180 ml (3/4 cup) pasta baking sauce with cheese). Station. Cook, stirring,
until combined and heated through. Transfer to a baking dish and smooth the
surface. Sprinkle with cheese (100 g (1 cup) of previously grated pizza
cheese). Bake for 20-25 minutes or until golden brown.
Step 4
Serve topped with sour
cream (125 g (1/2 cup) sour cream), tomato (125 g cherry tomatoes, quartered),
avocado (1 avocado, chopped) and shallot (2 chopped green shallots).
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