One-pan Taco Mac and Cheese

Instructions

Preheat the oven grill (broiler) to high. - 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 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 crushed tomatoes, corn and beef stock and stir to combine. - Add the pasta and bring to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender. - Reduce the heat to low and stir in the cream cheese and cheddar until it is fully incorporated. - 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). - Top with coriander and spring onion and serve immediately.

• Olive oil Notes: 1 tbsp
• brown onion Notes: 1, finely diced
• freshly minced garlic Notes: 1 tbsp
• regular minced beef Notes: 500 g, 1 lb 2 oz, i.e. not extra-lean, ground
• tomato paste Notes: 2 tbsp, concentrated puree
• ground cumin Notes: 2 tsp
• sweet paprika Notes: 2 tsp
• dried oregano Notes: 1 tsp
• onion powder Notes: 1 tsp
• garlic powder Notes: 1 tsp
• 1⁄2 tsp sea salt flakes
• 1⁄4 tsp freshly cracked black pepper
• canned crushed tomatoes Notes: 400 g, 14 oz
• canned corn kernels Notes: 400 g, 14 oz, can be substituted with 1 cup/150 g frozen corn kernels, drained
• beef stock Notes: 4 cups, 1 litre
• pasta Notes: 400 g, 14 oz, macaroni, small shells or penne
• cream cheese Notes: 100 g, 31⁄2 oz
• 1⁄2 cup freshly grated cheddar Notes: 60 g
• 11⁄2 cups Mexican cheese blend Notes: 195 g, see note 1
• 1⁄4 bunch coriander Notes: cilantro, finely chopped
• spring onion Notes: 1, scallion, finely sliced