Serves / Makes

Cooking Time:

< 45 min

Cooking Style:



10 ml oil
1 small onion, diced
5 ml crushed garlic
500 g mince
1 jalapeño, diced
2 ml salt
375 ml tomato purée
175 g LANCEWOOD Mexican DIP&TOP™
300 g penne pasta, cooked
250 g LANCEWOOD® Cheddar, grated

Fresh coriander, chopped
Jalapeño, sliced


Place a frying pan over medium heat and heat the oil.

Add the onion and garlic and fry for 5 – 7 minutes.

Add the mince, jalapeño and salt and cook for 10 – 15 minutes.

Once the meat has browned, add the tomato purée and dip and cook for a further 5 minutes.

Meanwhile, preheat the oven to 200°C.

Add the cooked penne pasta to a baking dish. Top with the beef mixture and combine well.

Top with Cheddar and bake for 10 – 15 minutes or until the cheese has melted.

Garnish with coriander and jalapeños and enjoy!

Open Conversion Tool new

Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!

Mexican Dip

Mexican Dip