Mexican pasta fiesta

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

1. Preheat oven to 175C on Bake. Spray an 11X7 baking pan with nonstick spray.
2. 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.
3. Add chilli powder, cumin, oregano and salt - toss to mix well and cook for one minute.
4. Add salsa cook stirring frequently for 5 min. Remove from heat and add greek yoghurt (sour cream if you prefer). Let cool slightly.
5. Put the pasta shells in the baking pan and cover with the meat mixture. Cover with foil and bake for 15 minutes.
6. 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.
7. Remove from oven. Serve with chopped lettuce, tomatoes and fresh coriander in bowls so everyone can add as much as they like.