1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
500 g beef mince
30 g packet taco spice mix
453 g jar black bean and chipotle salsa
400 g can canned chopped tomatoes
1½ cups macaroni
3 cups water
230 g packet white corn tortilla strips
200 g packet Mexican cheese blend
- Heat oil in a large, flameproof casserole dish over a medium to high heat. Add onion, garlic, mince and spice mix. Cook, breaking up mince with a spoon, for about 6 to 7 minutes, or until browned.
- Add salsa, tomatoes, macaroni and water. Stir to combine. Bring to boil. Reduce heat to medium. Cook, covered, stirring occasionally, for about 15 minutes. Remove lid.
- Cook, uncovered for a further 5 minutes, stirring occasionally, or until liquid has been absorbed.
- Layer tortilla strips and cheese over top. Place under a heated grill for about 5 minutes, or until golden and cheese is melted.