Date posted: 30/10/2023

Cheesy Mexican taco pasta tray bake

Mexican meets Italian fusion in this spicy pasta tray bake made with Everyday Favourites Cheddar Cheese, taco seasoning and beef mince. Comfort food for autumn with a piquant heat kick!

  • Serves 6
  • Timing: 1 hr 10 mins
Votes: 0 Average: 0


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


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  1. 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.
  2. Prep the vegetables as described in the ingredients.
  3. Heat a drizzle of oil in a large, deep frying pan on high heat.
  4. Once hot, add the mince and cook until browned, about 4-5 mins.
  5. As it cooks, break up the mince and then add the onion, carrot and pepper,
  6. Cook until the vegetables are slightly softened.
  7. Then add the garlic and Mexican taco spice (add to suit heat level required ) and continue to cook for a minute or so.
  8. Add the chopped tomatoes, stock liquid and season with salt and pepper.
  9. Simmer until the sauce thickens (10-12 mins), stirring well.
  10. While the sauce simmers, add the penne to the pan of boiling water and cook until al-dente.
  11. Drain the pasta when cooked, retaining a cup of the pasta water.
  12. If the Mexican beef sauce is too thick, add a bit of the pasta water.
  13. Mix the beef sauce with the pasta and 50g of the grated Cheddar.
  14. Transfer to a baking dish and sprinkle over the remaining grated cheese.
  15. Bake for about 8-12 minutes, until the bake is golden brown on top.
  16. Allow to stand for a few minutes then plate out.
  17. Top with optional garnishes, serve and enjoy!
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