HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Beef Pasta Bake
Mexican-Style Beef Pasta Bake

Mexican-Style Beef Pasta Bake

with a Cheesy Crumb Topping

Read more

This Beef Pasta Bake with a Cheesy Crumb is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Family Friendly
Allergens:SulphitesCereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Green Pepper

1 unit(s)


2 clove

Garlic Clove

240 grams

Beef Mince

1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet(s)

Red Wine Stock Paste


200 grams

Wheat Penne Pasta

(ContainsCereals containing gluten)

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)913 kcal
Energy (kJ)3821 kJ
Fat25.9 g
of which saturates11.5 g
Carbohydrate116.6 g
of which sugars29.0 g
Protein50 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Heat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. Coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large deep frying pan on high heat. Once hot, add the mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Add the onion, carrot and pepper and continue to cook until the veggies are slightly softened, 5 mins.


Add the garlic and Mexican spice (add less if you don't like heat!) and cook, stirring, for 1 minute. Add the chopped tomatoes with basil, red wine stock paste and water (see ingredients for amount). Season with salt and pepper, stir well to dissolve the stock pot and simmer until thick and tomatoey, 10-12 mins. While the sauce simmers, add the penne to the pan of boiling water and cook for 12 mins.


Meanwhile, mix the panko breadcrumbs with the hard Italian style cheese and a drizzle of oil. Season with salt and pepper and mix well.


Once the pasta is cooked, drain well and mix with the Mexican beef. Transfer to a baking dish, sprinkle over the cheesy breadcrumbs and bake on the top shelf of your oven until golden brown on top, 8-10 mins.


Leave the pasta bake to stand for a couple of minutes then divide between plates and enjoy!