An amazing Pasta bake with a Mexican twist! Like this? You might like my other pasta bakes! BBQ Chicken Pasta Melt, Giant Stuffed Pasta Shells, Chile Nacho Style Pasta Bake
Serves- 4
Extra Easy Syn Value:- 2 per serving
Healthy Extra:- A
You will need:-
500g of extra lean beef mince
1 red onion, finely chopped
2 tbsp Worcestershire Sauce
2 cloves of garlic, crushed
1 red pepper, chopped
1 tin of red kidney beans (or taco bean mix)
1 tablespoon of chilli powder
2 teaspoon of cumin powder
1 teaspoon of oregano
1 carton of passata
1 teaspoon of smoked paprika
½ teaspoon of cayenne pepper
250g of pasta (any will do!)
160g extra light cheddar (4 xHEa's), grated
salt and black pepper
1 WW wholemeal wrap, cut in to thin slices
1 tin of red kidney beans (or taco bean mix)
1 tablespoon of chilli powder
2 teaspoon of cumin powder
1 teaspoon of oregano
1 carton of passata
1 teaspoon of smoked paprika
½ teaspoon of cayenne pepper
250g of pasta (any will do!)
160g extra light cheddar (4 xHEa's), grated
salt and black pepper
1 WW wholemeal wrap, cut in to thin slices
Method:-
Preheat oven to 180 / Gas mark 4
Spray some frylight in a pan over a medium heat
Add onions and peppers and fry until soft, then add the beef mince, Worcestershire sauce and garlic and cook, stirring continuously
Mix in the passata, spices, herbs, red kidney beans and bring to a boil. Reduce heat and simmer until sauce thickens. Season as needed with salt and black pepper.
Meanwhile, cook pasta in boiling hot water and cook until pasta is firm to the bite. Drain and mix together with the Mexican beef mix.
Place in a oven proof dish and top with the tortilla slices and then grated cheddar.
Bake in oven till cheese has melted and is golden, approx 30 mins.
L x
