MEXICAN BAKED PASTA

Ingredients

2 packs elbow macaroni

1 lb minced meat

2 – 3 cloves garlic, chopped

½ cup green seasoning (thyme, chives, shadon beni, celery, finely chopped)

1 tbsp chopped parsley

1 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

1 tbsp ground cumin

3 tbsp oil

2 tbsp taco or fajita seasoning

1 large onion, diced

1 large carrot, diced

1 large sweet pepper, diced

1 cup whole kernel corn

2 tbsp tomato paste

¼ cup ketchup

1 – 1 ½ cups tomato sauce

Worcestershire Sauce

½ cup cubed cheddar cheese

2 cups grated cheddar cheese

Directions

1. Season minced meat with salt, black pepper, pepper flakes, garlic, cumin, parsley and green seasoning. Refrigerate for at least 1 – 4 hours.
2. Cook macaroni in boiling salted water for 8 – 10 minutes. Drain and set aside.
3. In a large sauté pan heat oil over medium high heat. Add the onions and sauté until tender. Add the minced meat and cook until the meat is browned. Add the carrots, sweet peppers and taco seasoning. Continue to cook for another 5 minutes. Add the corn, tomato sauce, Worcestershire sauce, ketchup and the tomato paste. Let simmer for 15 minutes. Taste and adjust seasoning if necessary.
4. Preheat oven to 375 degrees F. Lightly grease a casserole or baking dish with margarine or spray with cooking spray.
5. Add the cooked pasta and the cubed cheese to the meat mixture and mix thoroughly. Spread this mixture into the prepared dish and top with the grated cheese. Bake in the preheated oven for 25 – 30 minutes or until the top is golden brown. Remove from oven and let rest for 5 minutes before serving.