Ingredients
- 600 ml of beef stock
- 200 g of macaroni
- 150 g of mature cheddar, grated
- 80 g of lightly salted tortilla nachos, crushed
- 1 handful or coriander, roughly chopped
Method
Step 1
Preheat oven to gas 7 / 220*C / fan 200*C. Place leftover chilli into a deep oven-proof dish over medium-high heat.Step 2
Next add your beef stock and macaroni bring to a simmer.Step 3
Bring down the heat to medium and cover with a lid for 15 minutes until the macaroni is cooked.Step 4
Stir through 100g of cheddar. Then top with the remaining cheddar followed by the nachos.Step 5
Pop in the oven uncovered for 10 mins, or until cheese is melted and golden.Step 6
Remove from the oven. Top with coriander to serve.