Ingredients
Scale
- 1lb / 500g Ground Beef (10-12%)
- 10.5oz / 300g Conchiglie (or other short cut pasta)
- 1 cup / 250ml Low Sodium Beef Stock
- 1x 14oz / 400g can of Chopped Tomatoes
- 1 cup / 100g Cheese
- 1/2 cup Crushed Tortilla Chips or Hard Taco Shells, or as needed
- 3 tbsp Taco Seasoning
- 1/2 medium Onion, finely diced
- 1/4 cup Pickled Jalapeños, finely diced (optional)
- 1 heaped tbsp Tomato Puree (Tomato Paste in US)
- Olive Oil, for frying
- Oil Spray, to top
- Sour Cream, to drizzle
- Red Onion, finely diced
- Tomato, finely diced
- Avocado, diced
- Lime, to serve
Instructions
- Heat oil in a pan over medium heat. Add onion and jalapeños (if using) and fry until soft.
- Add ground beef, break it up, and cook until browned.
- Stir in taco seasoning and tomato puree. Fry for a few minutes.
- Pour in beef stock and chopped tomatoes. Simmer for 10-15 minutes until thickened.
- Cook pasta in salted boiling water until just al dente. Reserve 1/3 cup pasta water.
- Preheat oven to 200C/400F.
- Combine pasta, beef mixture, and pasta water. Stir in cheese.
- Transfer to a casserole dish. Top with crushed tortilla chips.
- Spray with oil and bake for 20 minutes until golden.
- Top with sour cream, red onion, tomato, avocado, and lime.
Notes
- Use any cheese that melts well.
- Crushed tortilla chips add crunch.
- Adjust jalapeños for spice preference.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg