Beef chilli pasta
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This delicious one-pot beef chilli pasta combines the creamy goodness of mac and cheese with the spicy kick of chilli. Learn how to make this comforting and satisfying recipe with just a few simple ingredients.
Ingredients
Brown onion
1 medium, finely chopped
Extra lean beef mince, raw
750 g
Canned diced tomatoes
1 400g can, (1 x 400g can)
Tomato passata
1¼ cup(s), (325g)
Fresh green chilli
1 whole, deseeded, finely chopped
Chilli powder
1 tsp, Mexican variety
Ground cumin
1 tsp
Dry pasta
180 g, macaroni
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Instructions
1
Heat a large non-stick frying pan over medium-high heat. Add onion and 1 tablespoon water, cook, stirring, for 5 minutes or until soft, adding a little more water as needed. Add mince, cook, breaking up mince with a wooden spoon, for 10 minutes or until browned. Stir in tomatoes, passata, green chilli, chilli powder and cumin and bring to the boil.
2
Stir in macaroni and beans. Return to the boil, reduce heat, simmer, covered for 15 minutes or until macaroni is tender.
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