Syn Free Mexican Pasta Bake
This recipe is gluten free,
vegetarian, Slimming World and Weight Watchers friendly
Ingredients
·
450g (1lb) of extra lean ground beef
·
1 small onion, finely chopped
·
2 cloves of garlic, crushed
·
1 red pepper, chopped
·
1 orange pepper, finely chopped
·
1 tin of kidney beans (or black beans),
drained
·
360ml (1.5 cups) of passata
·
480ml (2 cups) of stock (vegetable or
chicken)
·
2 tablespoons of tomato paste
·
1 tablespoon of chilli powder
·
2 teaspoon of cumin powder
·
1 teaspoon of oregano
·
1 teaspoon of paprika
·
½ teaspoon of cayenne pepper (add more of
less depending on how much heat you prefer)
·
250g (9oz) of pasta of your choice (I used
fusilli), gluten free pasta can be used
·
120g (4oz) of cheddar (4xHEa's), grated
·
salt and black pepper
·
olive oil spray
Method
1.
Spray a pan over a medium high heat with
olive oil spray
2.
Add onion and fry till softened.
3.
Add ground beef and garlic and cook until
browned.
4.
Add in the chopped peppers, passata, stock,
tomato paste, spices, herbs and bring to a boil. Reduce heat and simmer for
30mins until sauce thickens. Season as needed with salt and black pepper.
5.
Stir in black beans and remove from heat.
6.
Preheat oven to 180c or 350f (gas mark 4)
7.
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8.
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