Beefy Fajita Mac and Cheese
Total Time
50 Minutes
Servings
8
Spice Level
Mild
Ingredients
12
Ingredient List
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 500g 5% fat beef mince
- 1 red pepper, deseeded and thinly sliced
- 1 green pepper, deseeded and thinly sliced
- 1 sachet Old El Paso™ Smoky BBQ Fajita Seasoning Mix
- 500g macaroni
- 1/4 teaspoon salt
- 180g full-fat soft cheese
- 200g ready-grated mozzarella and Cheddar cheese
- 1 tablespoon freshly chopped coriander, to garnish
- 50g Old El Paso™ Original Tortilla Nachips™, roughly crushed (optional)
Preparation
- Heat oil in a deep casserole. Cook onion for 5 minutes, add beef and peppers, cook for another 5 minutes. Ensure the beef mince is cooked through and reaches an internal temperature of 75°C before serving.
- Stir in seasoning mix, cook for 5-6 minutes. Set aside.
- Add 1 litre water, bring to boil, add macaroni and salt. Cook for 8-9 minutes. Do not drain.
- Stir in beef mixture, cook for 1-2 minutes. Remove from heat, add soft cheese, stir until melted.
- Top with grated cheese and grill until melted and bubbling. Garnish with coriander and crushed nachips if desired.
Expert Tips
- This recipe will work just as well with other types of mince – try pork, lamb or turkey.
- Unlike cooking pasta normally you don’t need to drain away the cooking liquid. It will gradually be absorbed by the pasta or evaporate so increase stirring towards the end of the cooking time to prevent the pasta sticking to the base of the casserole.
- For a pop of colour and freshness, top with deseeded and diced tomatoes.
