Cheeseburger Casserole

Ingredients

• olive oil — 1 tbsp20 ml
• garlic cloves — minced2 ea
• onion — chopped1 ea
• small carrot — chopped1 ea
• celery stalk — chopped1 ea
• lean beef mince500 g
• macaroni340 g
• frozen corn kernels70 g
• chicken stock — low sodium500 ml
• sriracha1 tbsp
• chili powder1 tsp
• dried oregano — 1 tsp1 g
• garlic powder1 tsp
• canned crushed tomatoes800 g
• tomato paste32 g
• salt — 1 ¼ tsp7.5 g
• black pepper0.5 tsp
• cheddar cheese — shredded175 g
• mozzarella — shredded100 g
• green onion — sliced1 ea

Method

1. Heat oil in a dutch oven or large deep skillet over medium high heat.
2. Add onion and garlic, cook 1 minute.
3. Add celery and carrot, cook 3 minutes until soft.
4. Increase heat to high and add beef. Cook, breaking it up as you go, until no longer pink - 3 minutes.
5. Add remaining ingredients EXCEPT cheese. Stir to combine, add macaroni, then turn down to medium or medium low so it's simmering gently.
6. Cover, cook 8 minutes. Pasta should be just about cooked, and still nice and saucy.
7. Add cheddar cheese, stir. Top with mozzarella cheese.
8. Cover with lid, cook for a further 2 minutes.
9. Remove from stove. The pasta should now be cooked - tender but firm, not mushy, slick with sauce, not dried out.
10. Serve immediately, garnished with green onions, if using.