Recipes
Date posted: 30/10/2023
Ingredients
| Olive oil | 1 tbsp |
| Beef mince | 500g |
| Red onion, finely chopped | 1 |
| Carrot, grated | 1 |
| Red pepper, de-seeded and finely chopped | 1 |
| Garlic clove, finely chopped | 1 |
| Taco seasoning | 30g |
| 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 |
Method
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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!