Ingredients:

  • 1 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 tbsp freshly minced garlic
  • 500 g regular minced beef
  • 2 tbsp tomato paste (concentrated puree)
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 400 g canned crushed tomatoes
  • 400 g canned corn kernels, drained
  • 4 cups beef stock
  • 400 g pasta (macaroni, small shells, or penne)
  • 100 g cream cheese
  • ½ cup freshly grated cheddar cheese
  • 1½ cups Mexican cheese blend
  • ¼ bunch coriander (cilantro), finely chopped
  • 1 spring onion (scallion), finely sliced

Instructions:

  1. Preheat the oven grill (broiler) to high.
  2. Heat the olive oil in a large, deep, heavy-based, oven-safe pan over medium heat.
  3. Add the onion and garlic; cook until softened (2-3 minutes).
  4. Incorporate the minced beef; cook until browned, breaking it apart with a spoon.
  5. Stir in the tomato paste and spices; cook for 1-2 minutes to deepen flavors.
  6. Add crushed tomatoes, corn, and beef stock; stir to combine.
  7. Add the pasta; bring to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
  8. Reduce heat and mix in cream cheese and cheddar until fully combined.
  9. Turn off heat and top with the Mexican cheese blend; place under grill until golden and bubbly (2-3 minutes).
  10. Garnish with coriander and spring onion; serve immediately.