Beef taco pasta
8
Points®
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.
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