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Photo of Beef taco pasta by WW

Beef taco pasta

12
Points® value
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Easy
Swap taco shells for penne and you’ve got a tasty Mexican-inspired pasta dish. We’ve topped ours with tomato salsa and feta, for extra oomph

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely diced

Red pepper

1 medium, deseeded and finely diced

Yellow pepper

1 medium, deseeded and finely diced

Garlic

2 clove(s), finely sliced

Ground Cumin

2 teaspoon(s), level

Paprika

2 teaspoon(s), level

Chilli Powder

1 teaspoon(s), level

Extra lean beef mince (5% fat), raw

500 g

Beef stock cube(s)

1 cube(s), 300ml stock

White pasta, dry

240 g, penne

Tomato

2 large, finely chopped

Lime Juice, Fresh

10 ml

Coriander, fresh

10 g

Light feta cheese

75 g

Instructions

  1. Heat a large, nonstick frying pan over a medium heat and mist with cooking spray. Fry three-quarters of the onion for 6-8 minutes until soft but not coloured. Add the peppers and cook for another 3-4 minutes, then add the garlic and spices and cook for 2 minutes.
  2. Turn up the heat to high, add the beef to the pan and season, pressing it down with a wooden spoon and breaking it up so it browns all over – this will take about 5 minutes.
  3. Pour in the stock and bring to the boil, then reduce the heat. Partially cover the pan with a lid and simmer for 35-40 minutes, or until all the liquid has been absorbed.
  4. Meanwhile, cook the pasta to pack instructions until al dente. Drain well and set aside.
  5. To make a salsa, combine the tomatoes, lime juice, coriander and remaining onion in a small bowl, then season to taste.
  6. Stir the cooked pasta into the mince mixture until well combined. Divide between bowls, top with the salsa and crumble over the feta to serve.

Notes

Add extra flavour by dicing 1 small avocado and adding to the salsa.

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