Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
Cooked in an air fryer, this easy Mexican dinner combines everything you love about cheesy pasta bake with tacos.
24 jumbo pasta shells
60ml (1/4 cup) extra virgin olive oil
1 small red onion, chopped
500g beef mince
2 tsp ground cumin
2 tsp ground coriander
1 tsp garlic powder
375g jar medium thick ‘n’ chunky salsa
125g can black beans
1 1/2 tsp Mexican chilli powder
80g (1 cup) grated cheddar
2 tomatoes, diced
1 avocado, diced
Fresh coriander sprigs, to serve
Sour cream, to serve
Lime cheeks, to serve
4 Method Steps
Step 1Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until just tender. Using a slotted spoon, transfer pasta to a tray lined with paper towel to drain.
Step 2Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 5 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add cumin, coriander and half the garlic powder. Cook, stirring for 1 minute or until fragrant. Add salsa and beans. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 15 minutes.
Step 3Preheat air fryer on 200C. Combine Mexican chilli powder, remaining garlic powder and oil in a large bowl. Add pasta. Season well with salt and pepper. Toss gently to coat. Spoon mince mixture in pasta shells to fill. Sprinkle with cheese. Place 1/3 of the pasta shells, cheese-side up, in the air fryer basket. Cook for 5-8 minutes or until shells are golden and crispy. Carefully transfer to a large serving plate. Repeat with remaining pasta.
Step 4Top with combined tomato and avocado. Sprinkle with coriander. Serve with sour cream and lime cheeks.