200g dried macaroni pasta
1 tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, deseeded, finely chopped
500g lean beef mince
30g sachet taco seasoning
375g jar mild thick and chunky salsa
180ml (3/4 cup) cheese pasta bake sauce
100g (1 cup) pre-grated pizza cheese
125g (1/2 cup) sour cream
125g cherry tomatoes, quartered
1 avocado, chopped
2 green shallots, chopped
- Preheat oven to 200C/180C fan-forced. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add the beef. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
- Add the taco seasoning to the pan. Cook, stirring, for 1 minute or until well combined. Add the pasta, salsa, and cheese sauce. Season. Cook, stirring, until combined and warmed through. Transfer to a baking dish and smooth the surface. Scatter with cheese. Bake for 20-25 minutes or until golden.
- Serve topped with sour cream, tomato, avocado, and shallot.