NACHO SPAGHETTI RECIPES

Steps:

• Cook the pasta according to pack instructions then drain. In a non-stick pan, heat 1tbsp oil over a medium heat. Add in the onion, green pepper and most of the jalapeno. Cook for 5min until softened. Mix in the garlic, sugar, cayenne and taco seasoning. Cook for a further 2-3min. Stir in the black beans and cook for another 3min. Remove to a bowl.
  

  Heat the remaining oil in the pan and add the mince, breaking it up as it browns. Cook for 5min until browned all over. Tip in the passata and cook for a further 5min. Return the black bean mixture to the pan and stir in the pasta.

  Preheat grill to medium. Tip the pasta into a baking dish. Crumble the tortilla crisps evenly over the top of the pasta, then sprinkle the cheese over. Put under the grill for 3-5min until bubbling and golden. Serve with the coriander and remaining jalapeno scattered over the top.

Steps:

• Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
  Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.