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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
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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