Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

500g beef mince

30g packet taco spice mix

453g jar black bean and chipotle salsa

400g can chopped tomatoes

1½ cups uncooked macaroni

230g packet white corn tortilla strips

200g packet Mexican cheese blend

Method

Heat oil in a large, flameproof casserole dish over medium-high heat. Add chopped onion, garlic, beef mince and taco spice mix. Cook, breaking up mince with a spoon, for 6-7 min, or until browned.

Add salsa, tomatoes, macaroni and 3 cups of water. Stir to combine. Bring to the boil, then reduce heat to medium. Cook covered, stirring occasionally, for 15 min.

Remove lid and cook uncovered for a further 5 min, stirring occasionally, or until liquid has been absorbed.

Layer tortilla strips and cheese over the top of the mince and macaroni. Place under a heated grill for 5 min, or until golden and cheese is melted.

Serve with a side salad.

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