6

Serves / Makes

Cooking Time:

< 45 min

Cooking Style:

Oven

Ingredients


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

Garnish:
Fresh coriander, chopped
Jalapeño, sliced

Method


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!

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Mexican Dip

Mexican Dip

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Cheddar

Cheddar

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