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!
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.
1
Echalion Shallot
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
240
Beef Mince
2
Mexican Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
15
Worcester Sauce
(Contains Cereals containing gluten)
28
Red Wine Stock Paste
(Contains Sulphites)
180
Penne Pasta
(Contains Cereals containing gluten)
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
100
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve, peel and chop the shallot into small pieces.
Halve the pepper and discard the core and seeds. Chop into 3cm chunks.
Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once browned, add the shallot and pepper to the pan and continue to cook until the veg is slightly softened, 5 mins.
Stir the garlic, Mexican style spice mix (add less if you don't like heat) and Worcester sauce into the beef. 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. IMPORTANT: The mince is cooked when no longer pink in the middle.
While the sauce simmers, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Meanwhile, add the panko breadcrumbs and hard Italian style cheese to a small bowl with 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 an ovenproof baking dish and sprinkle over the cheesy crumb.
Bake on the top shelf of your oven until the top is golden, 8-10 mins.
When ready, leave the pasta bake to stand for a couple of mins before serving, then share between your bowls.
Enjoy!