Mexican Style Beef Pasta Bake

Name: Mexican Style Beef Pasta Bake with Cheesy Crumb Topping
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Red Onion; 1 Bell Pepper**; 1 Carrot**; 2 Garlic Clove; 240 British Beef Mince**; 2 Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Basil; 1 Red Wine Stock Paste; 180 Penne Pasta; 25 Panko Breadcrumbs; 50 Grated Hard Italian Style Cheese**; 100 Water for the Sauce

with Cheesy Crumb Topping

Get 50% off 1st box + free dessert for life!

This Mexican Style Beef Pasta Bake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Sulphites

•Cereals containing gluten

•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

DifficultyMedium

Ingredients

serving amount

Red Onion

Bell Pepper**

Carrot**

Garlic Clove

240

British Beef Mince**

Mexican Style Spice Mix

Finely Chopped Tomatoes with Basil

Red Wine Stock Paste

180

Penne Pasta

Panko Breadcrumbs

Grated Hard Italian Style Cheese**

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kJ)3805 kJ

Energy (kcal)909 kcal

Fat39 g

of which saturates14 g

Carbohydrate109 g

of which sugars27 g

Protein50 g

Salt5 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Knife

•Garlic Press

•Grill Pan

•Small Bowl

•Colander

•Baking Dish

•Bowl

Instructions

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve, peel and chop the red onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 3cm 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 frying pan on medium-high heat. Once hot, add the beef mince and cook until browned, 4-5 mins. Break it up with a spoon as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince. Once browned, add the onion, carrot and pepper to the pan and continue to cook until the veggies are slightly softened, 5 mins more.

Stir in the garlic and Mexican style spice mix (add less if you don't like heat). Cook, stirring, for 1 min. Add the chopped tomatoes, red wine stock paste and water for the sauce (see ingredients for amount). Season with salt and pepper. Stir to combine, then simmer until thickened, 10-12 mins. While the sauce simmers, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins. IMPORTANT: The beef mince is cooked when no longer pink in the middle.

Meanwhile, add the panko breadcrumbs to a small bowl 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 in a colander then add to the beef sauce. Mix together, then transfer to a baking dish and sprinkle over the cheesy breadcrumbs. Bake on the top shelf of your oven until the top is golden brown, 8-10 mins.