CUNNING COMBINATION

CHEESY TACO PASTA BAKE

Mexican meets Italian in this super easy macaroni tray bake made with beef mince, spicy taco seasoning and dollops of sour cream.

INGREDIENTS

200g dried macaroni pasta

1 tbsp olive oil

1 red onion, finely chopped

1 red capsicum, deseeded, finely chopped 500g lean beef mince

30g sachet taco seasoning

375g jar mild thick and chunky salsa 180ml (3/4 cup) cheese pasta bake sauce 100g (1 cup) pre-grated pizza cheese 125g (1/2 cup) sour cream

125g cherry tomatoes, quartered 1 avocado, chopped

2 green shallots, chopped

METHOD

Step 1:

Preheat oven to 200C/180C fan forced. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 2:

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add the beef. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.

Step 3:

Add the taco seasoning to the pan. Cook, stirring, for 1 minute or until well combined. Add the pasta, salsa and cheese sauce. Season. Cook, stirring, until combined and warmed through. Transfer to a baking dish and smooth the surface. Scatter with cheese. Bake for 20-25 minutes or until golden.

Step 4:

Serve topped with sour cream, tomato, avocado and shallot.