1 TBSP Olive oil
2 small onion, finely chopped (I don’t use onion)
1 clove of garlic. Minced
500g Beef mince
1 can diced tomatoes, drained
1 can kidney beans
1-2 tsp chilli powder
pinch of ground cumin
Freshly cracked pepper
2 cups elbow macaroni
500g shredded cheddar cheese
Fill a pot with water and bring to the boil. Parcook macaroni for 5 mins or until just flexible, drain and stir into cooker.
Place oil in skillet over medium heat and add onion, garlic and saute until soft. Add meat and brown. Stir in tomatoes, chilli, beans, cumin, and pepper. Simmer away for at least 10 minutes.
Add pasta, mince and 1/4 of the cheese to baking dish. Stir through until evenly combined. Top with the remaining cheese.
Cook on moderate for 40mins or until cheese is golden brown.
*The original recipe suggested cooking the mince part in a slow cooker for 4 hours before adding parcooked pasta then cooking for a further 1 1/2 hours. Then just stir through the cheese.