Tonight's dinner was prepared by Noel so I cannot take credit for it except for putting the dish on the menu planner. However I can say that if was delicious and very mourish.
We all love Mexican flavours so this dish did not disappoint. It was interesting to make a Mexican style pasta bake but it the tastes and the textures all worked well together.
Chilli Beef and Bean Pasta Bake
(recipe sourced from Weight Watchers Food You'll Love Cookbook)
Serve: 6
ProPoints pers Serve: 9
200 grams spiral pasta
1 tablespoon olive oil
1 brown onion, finely chopped
1 red capsicum, chopped
400 grams lean beef mince
2 garlic cloves, crushed
30 gram packet taco spice mix
400 gram can diced tomatoes
2 zucchini, chopped
1/2 cup water
400 grams can red kidney beans, rinsed, drained
310 gram can corn kernels, rinsed, drained
1/2 cup reduced fat grated tasty cheese
Preheat oven to 180 degrees celsius. Lightly spray a 2 litre capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum, cook stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute or until fragrant.
Stir in taco spice mix and cook, stirring, for 1 minute. Add tomatoes, zucchini and water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is just tender and mixture has thickened. Add pasta, beans and corn and mix to combine.
Spoon mixture into prepared dish. Sprinkle with cheese and bake for 20 minuste or until cheese is golden. Serve.
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