One-pan Taco Mac and Cheese

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 tbsp olive oil

1 brown onion, finely diced

1 tbsp freshly minced garlic

500 g (1 lb 2 oz) regular (i.e. not extra-lean) minced (ground) beef

2 tbsp tomato paste (concentrated puree)

2 tsp ground cumin

2 tsp sweet paprika

1 tsp dried oregano

1 tsp onion powder

1 tsp garlic powder

½ tsp sea salt flakes

¼ tsp freshly cracked black pepper

400 g (14 oz) canned crushed tomatoes

400 g (14 oz) canned corn kernels, drained (can be substituted with 1 cup/150 g frozen corn kernels)

4 cups (1 litre) beef stock

400 g (14 oz) pasta (macaroni, small shells or penne)

100 g (3½ oz) cream cheese

½ cup (60 g) freshly grated cheddar

1½ cups (195 g) Mexican cheese blend (see note 1)

¼ bunch coriander (cilantro), finely chopped

1 spring onion (scallion), finely sliced

Directions

Preheat the oven grill (broiler) to high.

Cook the onion and garlic

– Heat the olive oil in a large, deep, heavy-based, oven-safe pan over medium heat. Add the onion and garlic and cook for 2–3 minutes or until softened.

Add the beef and seasonings

– Add the beef and cook, breaking it up with a spoon, until browned. Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt and pepper. Cook for 1–2 minutes.

Add the veggies and stock

– Add the crushed tomatoes, corn and beef stock and stir to combine.

Add the macaroni

– Add the pasta and bring to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.

Stir in the cream cheese and cheddar

– Reduce the heat to low and stir in the cream cheese and cheddar until it is fully incorporated.

Top with Mexican cheese and grill (broil)

– Turn the heat off. Top with the Mexican cheese blend. Place under the grill for 2–3 minutes or until golden and bubbling. Alternatively, place the lid back on and let the pan sit for for 2–3 minutes on the stovetop, until the cheese is melted (it won’t be “golden” though).

Serve

– Top with coriander and spring onion and serve immediately.

Nutrition

• Calories: 661
• Total Fat: 22.2 g
• Saturated Fat: 10.8 g
• Trans Fat: 0.2 g
• Cholesterol: 95.1 mg
• Sodium: 1064 mg
• Total Carbohydrate: 74.6 g
• Dietary Fiber: 5.9 g
• Total Sugars: 11.7 g
• Protein: 43.4 g