Chilli beef and bean pasta bake
Lean beef mince
1 x 3 second spray(s)
1 medium, finely chopped
1 medium, coarsely chopped
2 clove(s), crushed
Reduced-salt taco seasoning mix
Canned diced tomatoes
2 medium, chopped
Canned red kidney beans, rinsed, drained
Canned corn kernels in brine, rinsed, drained
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Stir in taco spice mix and cook, stirring, for 1 minute. Add tomatoes, zucchini and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is just tender and mixture has thickened. Add pasta, beans and corn and mix to combine.
- Spoon mixture into prepared dish. Sprinkle with cheese and bake for 20 minutes or until cheese is golden. Serve.