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Beef chilli pasta

Beef chilli pasta

Total Time
50 min
20 min
30 min
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.


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)


  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.


Serve sprinkled with finely grated parmesan cheese (contains dairy).