Mexican Macaroni


  • 1-2 tbs Olive oil
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 1⁄2-1 tbs Masterfoods Mexican chilli powder
  • 500gm lean beef mince
  • 1 tbs tomato paste
  • 1 cup of liquid stock
  • 1⁄2 red capsicum diced
  • 1 400gm can of red kidney beans drained
  • 1 can of diced tomatoes
  • 3 cups of McCains frozen mixed vegetables
  • 250gm of dry macaroni 1 cup cheese


Heat a deep sided pan to medium/high heat and add the oil and onion then gently fry until clear. Add mince and brown while breaking up.

Add chilli powder and garlic- stir through.
Add tomato paste and cook stirring for 1 minute or so.
Add all vegetables, red beans, liquid stock and stir to combine.
Bring to a bubble then adjust heat to let simmer gently until veg and beef are cooked and flavours have developed.
If chilli is a bit watery, mix 1 tbs of cornflour and 2 tbs cold water together and then add to simmering chilli and continue to stir while thickening.
Cook macaroni as per packet direction.
Serve Chilli on top of macaroni and sprinkle with cheese and you can add some finely sliced shallots for garnish.