1. Heat a large, deep frypan with 1 tbsp oil over high heat. Add beef and cook for 3-4 minutes, breaking up lumps with a wooden spoon.

2. Chop and add onion and crushed garlic, cook for a further 3 minutes then add 1 1/2 tsp cumin, 1 1/2 tsp smoked paprika and tomato paste.

3. Stir in tomato salsa, 2 cups water and risoni. Simmer, covered, over medium-low heat for 10 minutes, or until risoni is tender and liquid is absorbed. Stir occasionally.

4. Chop coriander and capsicum, remove corn kernels from cob.
Trim and rinse lettuce, separate leaves.

5. Adjust seasoning of the taco risoni to taste with salt and pepper.
Grate and stir through cheese. Top with garnishes (see notes).

6. Serve one pot taco risoni at the table with lettuce leaves on the side (alternatively stuff lettuce leaves with risoni mixture!)

Notes:
Serve garnish ingredients on the side if kids prefer.

Gluten friendly option - risoni is replaced with 300g rice.
Cook as per recipe instructions but allow rice to cook for 15 minutes over low heat and add more water if needed. Alternatively, you can cook the rice on the side and add to the beef mixture at the end.

beef mince 600g
red onion 1/2
garlic 2 cloves
tomato paste 1 tbsp
tomato salsa 1 jar
risoni pasta 1/2 packet (250g)
coriander 1/2 packet
green capsicum 1
corn cob 1
baby cos lettuce 1
cheddar cheese 150g

From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin