One-pot chilli macaroni bake recipe

Heat a splash of oil in a large ovenproof casserole over a medium heat and add the beef mince (500 g). Cook for 5-7 minutes, until browned, then stir in the onions (2) and pepper (1) with a pinch of salt and cook for a further 5-7 minutes until soft.

Stir in the chipotle paste (1 tsp) and fajita seasoning (2 tsp) and cook for 1 minute, then stir in the kidney beans (1 jar) and chopped tomatoes (1 tin). Refill the tomato tin with water and stir this in too. Bring to a simmer, then cook over a medium heat for 10 minutes. Season to taste with salt and pepper. Stir in the macaroni (350 g) and water (200 ml) then pop a lid on and cook for 15 minutes until the pasta is al dente (add a splash more water if the mixture is getting too dry).

While the pasta is cooking, preheat the grill to medium. Scatter the cheese (100 g) on top of the pasta then pop under the grill for 5 minutes until the cheese is melted and bubbling.