Mexican nacho casserole

serves 4

ingredients
450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded
and diced
100g/4oz Cheddar
cheese, grated

• Preheat the oven to 200°C/
400°F/Gas mark 6.

• Cook the minced beef and herbs in
a frying pan, mixing well and
stirring to break up any lumps.

• Spread the refried beans in the
bottom of a medium casserole dish,
then sprinkle with the onions. Layer
the meat over the beans. Bake in
the oven for 15 minutes.

• Tuck the nacho chips around the
edges of the casserole, then top
with the pepper and cheese, and
bake for a further 5 minutes.
Serve immediately.

One-pot spaghetti

serves 2

ingredients
100g/4oz minced beef
1 tablespoon chopped onion
225g/8oz tomato sauce
75g/3oz spaghetti
100g/4oz Parmesan cheese,
freshly grated

• Crumble the beef into a
microwave-proof casserole dish
and add the onion.

• Microwave on High for 21⁄2 minutes
or until no longer pink, stirring
once. Drain and stir to break the
meat into smaller pieces. Add the
tomato sauce, 400ml/14fl oz
water and spaghetti.

• Cover with the casserole lid.
Microwave for 10–11 minutes until
the spaghetti is al dente, stirring
twice. Serve hot with the Parmesan
sprinkled over the top.