You cherish bean stew right? also, you adore a pasta prepare? Well this Mexican Pasta Bake is only for you. Rich tomatoey meat stew with kidney beans (or dark beans in the event that you like), blended with pasta and beat with cheddar and afterward prepared in the stove till it is altogether liquefied – tasty!! Incredible presented with a blended plate of mixed greens or a few vegetables of your decision.
This would likewise be delightful with some harsh cream on top on the off chance that you have some syns save. Have I at any point referenced I LOVE harsh cream. Particularly with Mexican sustenance.
On the off chance that you need a veggie lover adaptation of this, you can swap out the ground hamburger for lentils or a meat substitute, or rather utilize Sweet Potato, Vegetable and Lentil Chili.
This dish is ideal for solidifying and reasonable for the individuals who are sans gluten in the event that you utilize a gluten free pasta. When we have this as a family supper, I serve amidst the table with some cleaved tomatoes and low fat sharp cream for a couple syns. In any case, you can spare the syns by utilizing a fat free greek yogurt prepared with some salt and a little crisp lime juice.
Also try our recipe Mexican Spaghetti
Bored of regular chilli? Then turn it into a pasta bake, with this delicious SYN FREE Mexican Pasta Bake – yum!! This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly .
Ingredients
- 450g (1lb) of extra lean ground beef
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red pepper, chopped
- 1 orange pepper, finely chopped
- 1 tin of kidney beans (or black beans), drained
- 360ml (1.5 cups) of passata
- 480ml (2 cups) of stock (vegetable or chicken)
- 2 tablespoons of tomato paste
- 1 tablespoon of chilli powder
- 2 teaspoon of cumin powder
- 1 teaspoon of oregano
- 1 teaspoon of paprika
- ½ teaspoon of cayenne pepper (add more of less depending on how much heat you prefer)
- 250g (9oz) of pasta of your choice (I used fusilli), gluten free pasta can be used
- 120g (4oz) of cheddar (4xHEa's), grated
- salt and black pepper
- olive oil spray
Instructions
- Spray a pan over a medium high heat with olive oil spray
- Add onion and fry till softened.
- Add ground beef and garlic and cook until browned.
- Add in the chopped peppers, passata, stock, tomato paste, spices, herbs and bring to a boil. Reduce heat and simmer for 30mins until sauce thickens. Season as needed with salt and black pepper.
- Stir in black beans and remove from heat.
- Preheat oven to 180c or 350f (gas mark 4)
- Cook pasta in boiling hot water until al dente, drain and mix together with the Mexican beef mix.
- Place in a oven proof dish and top with the grated cheddar.
- Bake in oven till cheese has melted and is golden, approx 30 mins.
Read more our recipe : Mediterranean Chickpea Salad
For more detail : https://bit.ly/2Ltv63U
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