Quick Tex-Mex Casserole

Clean the vegetables, halve the zucchini lengthwise and cut into thin slices, core the bell pepper and dice it. Peel the onion and garlic and dice both finely. Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat).

Heat oil in a large frying pan and add the ground meat. Break it up with a wooden spoon or similar utensil and fry the ground meat over medium-high heat for 5 to 7 minutes until crumbly.

Meanwhile, bring a pot of water to a boil. Once the water is boiling, add the pasta, drain 3 minutes earlier than indicated on the package, and set aside covered.

Remove the minced meat from the pan when it is nicely browned and crumbly, and fry the vegetables in the remaining fat with a generous pinch of salt over medium-high heat until they are nice and soft and have developed a light roasted aroma.

Add the spice mix and sauté for one minute. Return the beans, corn, and ground beef to the pan, deglaze with the strained tomatoes, stir well, and simmer gently until the pasta is cooked. Season with salt and pepper.

Drain the pasta and mix it into the vegetable and ground beef mixture. Then transfer the pasta mixture to a large casserole dish. (If you are using an ovenproof skillet, you can skip this step.) Sprinkle the top with cheese and bake the pasta bake at 200°C (390°F) for about 20 minutes, or until the cheese is melted and lightly golden brown.