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Photo of Chilli beef and bean pasta bake by WW

Chilli beef and bean pasta bake

9
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mixed green salad.TIP: You can use lean chicken mince instead of beef.

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