MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: CHILI MAC FOR AUSTRALIANS
 Categories: Australian, Usan, Pasta, Beef
      Yield: 8 Servings
 
    500 g  Beef mince
      1    Onion (chopped)
      3 cl Garlic
    400 g  Diced tomatoes (can)
      1 c  Water
    400 g  Baked beans (can)
    150 ml Tomato paste
      2 t  Hot paprika
      2 pk Taco seasoning (Mission)
      4 c  Fusilli pasta, cooked
    300 g  Cheddar cheese, grated
      2    Glasses red wine
      2 sl Wholemeal bread
      3 t  Mixed herbs
    200 ml Yoghurt
           Sriracha hot sauce
           Sweet paprika
 
  Cook fusilli (spirali) pasta al dente. Saute chopped onion and garlic
  until soft, add beef mince and break up lumps.  Cook until no longer
  pink. Add can of diced tomatoes, water, taco seasoning (Mission brand
  preferred) and 1 glass of red wine.  Simmer until meat almost cooked.
  Add tomato paste, baked beans, hot paprika, second glass of red wine
  and cook out the alcohol.  Stir in sriracha to taste.
  
  Place cooked fusilli pasta in two casserole dishes and spoon meat
  sauce over.  Grate cheese over the meat sauce, and bake in 200 C oven
  for 15 minutes, until sauce has seeped down into the pasta, and the
  cheese has melted to a smooth layer.
  
  Remove casseroles from oven and crumble bread and mixed herbs
  together on top of cheese.  Return casseroles to oven and use
  grilling element to toast the crumbs.  Remove and grate the rest of
  the cheese over the bread crumbs. Arrange yoghurt in dollops on
  cheese. Dust with paprika. Return casseroles to oven and grill to
  toast cheese.
  
  (Note that a simpler version omits the bread-yoghurt topping, and just
  finishes with the cheese grilled to toast.)
  
  Eat while hot.
  
  Created by Kevin and Glen, August '09.
 
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