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Mexican Beef Pasta Bake

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Instructions

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Preheat the oven to 200°C/fan 180°C/gas mark 6. Chop the Red Onion into small pieces, prep the Garlic Clove (chop, grate, press), grate the Carrot and chop the Bell Pepper into chunks. Boil a pan of water and add the Penne Pasta. Cook for about 10 minutes. Drain and set aside.
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Meanwhile, heat the olive oil in a frying pan over medium heat. Add the Red Onion, Carrot, Bell Pepper and Garlic Clove and cook until softened, about 5 minutes.
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Add the Beef Mince and cook, breaking it up with a wooden spoon, until browned and cooked through for about 10 minutes. Drain any excess fat.
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Add Kidney Beans, Chopped Tomatoes, Mexican Spices, Water and season with salt and pepper. Cook for another 5-10 minutes until the vegetables are tender and the sauce has thickened. Grate the Cheddar Cheese ready.
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Add the Penne Pasta to the pan and mix well. Transfer the mixture to a baking dish and sprinkle with the grated Cheddar Cheese.
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Bake for 15-20 minutes until the cheese is melted and bubbly.
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Share out the Mexican Beef Pasta Bake across your plates. Eat and enjoy!
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