Taco Mac
Craving comfort food with a punch of protein? Taco Mac is the perfect fusion of spicy, savory chili beef and kidney beans simmered to perfection, served on a bed of tender macaroni pasta. This high-protein dish is hearty, flavorful, and sure to satisfy! Save time and use ready made Mexican spice blend or chilli blend.
Ingredients
- 1 tbs oil
- 1 onion diced
- 2 cloves of crushed garlic
- 500gm Beef mince
- 250gm frozen vegetables
- ½ red capsicum diced
- 400gm diced tomatoes
- ½ cup liquid beef stock
- 1tbs tomato paste
- 2 tbsp Mexican chilli powder
- 400gm red kidney beans
- 500gm macaroni
- 1 cup grated cheese
Method
Heat pan and add oil, then onions and cook until onions are clear.
Add mince and garlic, stirring for a few minutes so garlic doesn’t burn and then add frozen mixed vegetables and let cook stirring occasionally for 5 minutes.
Add tomato paste and cook stirring for 2 minutes.
Add spices and stir through.
Add diced tomatoes, black beans, liquid stock and capsicum and then let simmer gently until veg and beef are cooked.
To create a nice ‘gravy’ (if the mixture isn’t thick enough to your liking), mix corn flour and cold water together and then add to simmering taco mac sauce to thicken. Stir while thickening.
Bring a pot of water to the boil, when boiling add the macaroni and cook as per packet directions.
Serve Chilli on top of macaroni, or mixed together if you prefer, and sprinkle with cheese.