Mexican-Style Beef Pasta Bake

Name: Mexican-Style Beef Pasta Bake with a Cheesy Crumb Topping
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Onion; 1 Green Pepper; 1 Carrot; 2 Garlic Clove**; 240 British Beef Mince; 1 Mexican Spice; Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Basil; 28 Red Wine Stock Paste; 200 Penne Pasta; 25 Panko Breadcrumbs; 40 Grated Hard Italian Style Cheese; 150 Water for the Sauce

with a Cheesy Crumb Topping

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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:

Schwefeldioxide und Sulfite

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Onion

Green Pepper

(May contain traces of: Sellerie)

Carrot

Garlic Clove**

240

British Beef Mince

Mexican Spice

Mexican Style Spice Mix

Finely Chopped Tomatoes with Basil

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

200

Penne Pasta

Panko Breadcrumbs

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)913 kcal

Energy (kJ)3821 kJ

Fat25.9 g

of which saturates11.5 g

Carbohydrate116.6 g

of which sugars29 g

Protein50 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Spoon

•Grill Pan

•Baking Dish

•Colander

•Plate

Instructions

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.