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Mexican Beef Pasta Bake
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 5 1x
Ingredients
Scale
- 2 cups spiral pasta
- 1 tablespoon olive oil
- 500g lean beef mince
- 2 garlic cloves, minced
- 30g taco seasoning
- 400g red kidney beans, rinsed and drained
- 400g can diced tomatoes
- ¾ cup mild salsa
- ½ cup tasty cheese, grated
- Spring onions, finely sliced for garnish
Instructions
- Preheat oven to 180°C, fan forced.
- Cook pasta following packet directions, drain and return to saucepan.
- In a large frying pan, heat oil over medium-high heat.
- Cook mince over medium heat for 3-5 minutes or until browned.
- Add garlic, stir and cook for 1 minute.
- Sprinkle in taco seasoning. Mix to combine and continue to cook for 1 minute.
- Add mince, kidney beans, tomatoes and salsa to pasta. Toss to stir through.
- Spoon pasta mixture into a 12-cup (3L) oven-proof dish.
- Sprinkle with cheese.
- Bake in oven for 20-30 minutes or until golden.
- Sprinkle with spring onions. Serve.
Nutrition
- Serving Size: 5
- Calories: 485
- Sugar: 6g
- Sodium: 1028mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 44g
- Cholesterol: 98mg
Find it online: https://theorganisedhousewife.com.au/recipes/mexican-pasta-bake/
