Ingredients
Serves 4
300g pasta
1 1/2 tsp olive oil
1 onion, peeled and finely chopped
400g pork mince
3 tbsp fajita seasoning
400g tinned chopped tomatoes
90g tinned kidney beans, drained
120g tinned sweetcorn, drained
300ml vegetable stock
Salt and pepper
50g mozzarella, grated
Method
Heat the oven to 180ºC. Cook the pasta until al dente then drain and set to one side. While the pasta is cooking heat the oil in a large frying pan over a medium to high heat. Fry the onion and mince for around 5 minutes, until the mince has browned. Stir in the fajita seasoning, tomatoes, kidney beans and sweetcorn.
Add in the stock and bring to a simmer. Cook for a few minutes, or until it has thickened slightly. Season to taste then stir through the pasta.
Transfer the mix to a baking tray, top with the grated mozzarella. Bake in the oven for 15-20 minutes, or until the cheese on top is bubbling and golden. Serve and enjoy!
TIP: This keeps well in the fridge for 3 days, so it is perfect for some meal prep. You may need to add an extra splash of stock when you reheat it.
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