All the flavours of Mexico on pasta - light, quick and tasty - a family favourite
Ingredients
| 750 g | Beef mince (Main) |
| ½ cup | Onions, chopped |
| 1 clove | Garlic, minced |
| ¼ tsp | Ground cumin |
| ¼ tsp | Salt |
| ½ cup | Greek yoghurt, or light sour cream |
| ½ tsp | Chilli powder, or to taste |
| ¼ tsp | Dried oregano |
| ½ cup | Salsa, mild, medium or spicy you choose |
| 300 g | Pasta, jumbo shells preferred - cooked and drained |
| 1 cup | Cheese, shredded - mozza or tasty or a combo |
| 2 cups | Cos lettuce leaves, shredded |
| 1 cup | Tomato, chopped |
| ¼ cup | Fresh coriander, chopped |
Directions
- Preheat oven to 175C on Bake. Spray an 11X7 baking pan with nonstick spray.
- In a large frypan combine beef mince, onion and garlic cooking over med-high heat stirring to break up meat. Cook about 5 min or until beef is browned and onion is translucent.
- Add chilli powder, cumin, oregano and salt - toss to mix well and cook for one minute.
- Add salsa cook stirring frequently for 5 min. Remove from heat and add greek yoghurt (sour cream if you prefer). Let cool slightly.
- Put the pasta shells in the baking pan and cover with the meat mixture. Cover with foil and bake for 15 minutes.
- Remove from oven, remove foil, and sprinkle cheese evenly on top. Bake uncovered until cheese melts - you can do this on broil if you like.
- Remove from oven. Serve with chopped lettuce, tomatoes and fresh coriander in bowls so everyone can add as much as they like.