Mexican chilli mac and cheese
27 December 2017
Ingredients
- olive oil, 1-2 tbsp (or any oil)
- brown onion, 1 (diced)
- red capsicum, 1 (diced)
- garlic, 4 tsp (minced)
- mexican seasoning, 1 sachet
- three-bean mix, 2 cans (or any beans)
- diced tomatoes, 1 can
- vegie stock, 2 cups
- macaroni, 250 g (or any pasta)
- tasty cheese, 1 cup (shredded; or more to taste)
- jalapenos, pickled, 1/4 cup (diced small)
- sour cream, 250 g (or natural yoghurt; optional)
- lime, 1 (optional)
Instructions
- Heat olive oil in a large pot or pan and add onion, capsicum, and garlic. Cook until onion and capsicum are becoming tender.
- Add Mexican seasoning and stir. You can keep cooking for a minute if you like, to help 'release' the flavours in the spices. I have no idea if this is even a legitimate phenomenon, but I always do it for a minute anyway!
- Add beans, diced tomatoes, vegie stock, and macaroni. Stir to combine, and cover. Leave to simmer for about 15 minutes, stirring occasionally, until pasta is cooked.
- Remove from heat and mix in cheese. Season to taste.
- Serve with extra shredded cheese, a lime wedge, and sour cream if desired. Enjoy!