Mexican-Style Beef Pasta Bake
with a Cheesy Crumb Topping
This Beef Pasta Bake with a Cheesy Crumb is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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.
Ingredients
1
Onion
1
Green Pepper
(May contain Celery)
1
Carrot
2
Garlic Clove
240
British Beef Mince
1
Mexican Spice
Mexican Style Spice Mix
1
Finely Chopped Tomatoes with Basil
28
Red Wine Stock Paste
(Contains Sulphites)
200
Penne Pasta
25
Panko Breadcrumbs
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Heat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. Coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large deep frying pan on high heat. Once hot, add the mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Add the onion, carrot and pepper and continue to cook until the veggies are slightly softened, 5 mins.
Add the garlic and Mexican spice (add less if you don't like heat!) and cook, stirring, for 1 minute. Add the chopped tomatoes with basil, red wine stock paste and water (see ingredients for amount). Season with salt and pepper, stir well to dissolve the stock pot and simmer until thick and tomatoey, 10-12 mins. While the sauce simmers, add the penne to the pan of boiling water and cook for 12 mins.
Meanwhile, mix the panko breadcrumbs with the hard Italian style cheese and a drizzle of oil. Season with salt and pepper and mix well.
Once the pasta is cooked, drain well and mix with the Mexican beef. Transfer to a baking dish, sprinkle over the cheesy breadcrumbs and bake on the top shelf of your oven until golden brown on top, 8-10 mins.
Leave the pasta bake to stand for a couple of minutes then divide between plates and enjoy!
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