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.
500 g beef mince, 35 g taco seasoning, 1 brown onion, 2 garlic cloves, 700 g passata, 2 tablespoons tomato paste, ¼ cup coriander
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.
400 g canned corn, 400 g canned kidney beans, 1 red capsicum, 1 cup beef stock, 1½ cups macaroni pasta
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.
