- 500g of -5% mince beef
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red pepper, chopped
- 1 tin of kidney beans drained
- 360ml of passata
- 480ml of stock 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
- 250g of fusilli pasta
- 60g of cheddar grated
Method
- Spray a pan over a medium high heat
- Add onion and fry till softened.
- Add mince and garlic and cook until browned.
- 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.
- Stir in black beans and remove from heat.
- Preheat oven to 180
- Cook pasta in boiling hot water according to pack , drain and mix together with the beef mix.
- Place in a oven proof dish and top with the grated cheddar.
- Bake in oven till cheese has melted and is golden, approx 30 mins. Serve with green salad