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

Mexican Style Beef Pasta Bake

with Cheesy Crumb Topping

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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:Cereals containing glutenSulphitesMilkEgg

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)

Echalion Shallot

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

240 grams

Beef Mince

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet(s)

Worcester Sauce

(ContainsCereals containing gluten)

1 sachet(s)

Red Wine Stock Paste


180 grams

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

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3628 kJ
Energy (kcal)867 kcal
Fat26.7 g
of which saturates12.3 g
Carbohydrate104.1 g
of which sugars22.6 g
Protein49.5 g
Salt5.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Measuring Cups
Oven dish
Instructionsarrow up iconarrow up icon
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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.