The Best Syn Free Mexican Pasta Bake Recipe

This recipe is gluten loose, vegetarian, Slimming world and Weight Watchers friendly 

Bored of ordinary chilli? Then flip it into a pasta bake, with this delicious SYN loose Mexican Pasta Bake – yum!!

you like chilli right? and you love a pasta bake? properly this Mexican Pasta Bake is only for you.

rich tomatoey beef chilli with kidney beans (or black beans in case you prefer), blended with pasta and topped with cheese after which baked in the oven until it's far all melted – delicious!!

INGREDIENTS:

• 2 teaspoon of cumin powder
• 450g (1lb) of extra lean ground beef
• ½ teaspoon of cayenne pepper (add more of less depending on how much heat you prefer)
• 1 small onion, finely chopped
• 480ml (2 cups) of stock (vegetable or chicken)
• 1 red pepper, chopped
• 1 tin of kidney beans (or black beans), drained
• 360ml (1.5 cups) of passata
• 120g (4oz) of cheddar (4xHEa's), grated
• 2 tablespoons of tomato paste
• 1 tablespoon of chilli powder
• 2 cloves of garlic, crushed
• 1 teaspoon of oregano
• 1 teaspoon of paprika
• olive oil spray
• 1 orange pepper, finely chopped
• 250g (9oz) of pasta of your choice (I used fusilli), gluten free pasta can be used
• salt and black pepper

INSTRUCTIONS:

1. Spray a pan over a medium high heat with olive oil spray
2. upload onion and fry till softened.
3. add ground pork and garlic and cook until browned.
4. upload in the chopped peppers, passata, inventory, tomato paste, spices, herbs and produce to a boil. reduce warmth and simmer for 30mins until sauce thickens. Season as wanted with salt and black pepper.
5. Stir in black beans and remove from warmth.
6. Preheat oven to 180c or 350f (gasoline mark 4)
7. prepare dinner pasta in boiling hot water till al dente, drain and blend together with the Mexican red meat mix.
8. location in a oven proof dish and top with the grated cheddar.
9. Bake in oven until cheese has melted and is golden, approx 30 minutes.

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