|Olive oil||1 tbsp|
|Red onion, finely chopped||1|
|Red pepper, de-seeded and finely chopped||1|
|Garlic clove, finely chopped||1|
|Can of chopped tomatoes||1|
|Stock cube dissolved in 100ml water||1|
|Everyday Favourites penne rigate||200g|
|Everyday Favourites Cheddar Cheese, grated||200g|
|Optional - cherry tomatoes, quartered and chopped Shallots|
|Optional - dollop of fresh sour cream or crème fraîche|
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- Boil a large pan of water with ½ tsp of salt for the pasta. In the meantime, pre-heat your oven to 200°C/180°C fan.
- Prep the vegetables as described in the ingredients.
- Heat a drizzle of oil in a large, deep frying pan on high heat.
- Once hot, add the mince and cook until browned, about 4-5 mins.
- As it cooks, break up the mince and then add the onion, carrot and pepper,
- Cook until the vegetables are slightly softened.
- Then add the garlic and Mexican taco spice (add to suit heat level required ) and continue to cook for a minute or so.
- Add the chopped tomatoes, stock liquid and season with salt and pepper.
- Simmer until the sauce thickens (10-12 mins), stirring well.
- While the sauce simmers, add the penne to the pan of boiling water and cook until al-dente.
- Drain the pasta when cooked, retaining a cup of the pasta water.
- If the Mexican beef sauce is too thick, add a bit of the pasta water.
- Mix the beef sauce with the pasta and 50g of the grated Cheddar.
- Transfer to a baking dish and sprinkle over the remaining grated cheese.
- Bake for about 8-12 minutes, until the bake is golden brown on top.
- Allow to stand for a few minutes then plate out.
- Top with optional garnishes, serve and enjoy!