Chilli beef and bean pasta bake
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
This pasta dish is packed with beef, bean, zucchini, corn and heaps of flavour. A delicious, filling meal for the whole family
Ingredients
Lean beef mince, raw
400 g
Oil spray
1 x 3 second spray(s)
Dry pasta
200 g
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, coarsely chopped
Garlic
2 clove(s), crushed
Reduced-salt taco seasoning mix
30 g
Canned diced tomatoes
400 g
Zucchini
2 medium, chopped
Canned red kidney beans, rinsed, drained
240 g
Canned corn kernels, rinsed and drained
180 g
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Instructions
1
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.
2
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.
3
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.
4
Spoon mixture into prepared dish. Sprinkle with cheese and bake for 20 minutes or until cheese is golden. Serve.
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