Slow Cooker Mexican Beef Mince with Macaroni
Slow Cooker Mexican Beef Mince with Macaroni
Ingredients
- 500 g beef mince
- 35 g taco seasoning
- 1 brown onion diced
- 2 garlic cloves finely chopped
- 700 g passata
- 2 tablespoons tomato paste
- ¼ cup coriander fresh, roughly chopped
To add later:
- 400 g canned corn kernels, drained
- 400 g canned kidney beans rinsed and drained
- 1 red capsicum diced
- 1½ cups macaroni pasta
- 1 cup beef stock
To serve:
- cheddar cheese Shredded tasty or
- ¼ cup coriander roughly chopped
Instructions
- To the slow cooker, add the beef mince, taco seasoning, onion, garlic, passata, tomato paste, and coriander. Stir well to break up the mince and combine all ingredients.
- Cover and cook on high for 3 hours, until the beef is cooked through and the mixture is rich and fragrant.
- In the final 30 minutes of cooking, stir in the corn, kidney beans, diced capsicum, beef stock, and macaroni. Mix well to combine and ensure the pasta is mostly submerged. Stir once or twice during this time to prevent sticking.
- Once the pasta is tender, remove the lid and scatter over grated cheese and extra coriander. Replace the lid for 10–15 minutes until the cheese is melted and gooey.
Notes
- Freezer-friendly: This dish freezes well once cooled. Portion into airtight containers and freeze for up to 2 months. Thaw overnight and reheat gently on the stovetop or microwave, adding a splash of stock or water to loosen if needed.
- Dump bag-friendly: Add all ingredients except the pasta, corn, beans, stock, capsicum, cheese, and extra coriander to a large zip-lock bag. Freeze flat. Defrost overnight before cooking and follow recipe instructions from step two.
- Oven-friendly: Cook in a Dutch oven at 160°C. Sauté the mince, onion, and garlic first, then stir through the sauces and seasonings. Cover and bake for 1.5 hours, then stir in the remaining ingredients (including pasta) and return to the oven uncovered for a final 25–30 minutes, until the pasta is tender.
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