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Tex-Mex-Chili-Pasta

Tex Mex Chili Pasta

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Easy

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70 Min

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Ingredients

9 Servings

This dish has been optimized for 9 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Vegetable oil
1  tbsp
Lean minced beef
600  g
Onions, finely chopped
1  large
Red Bell Pepper, chopped
2  Mediums
Celery stick, finely chopped
1  piece
Garlic, finely chopped
6  Cloves
Tomato Paste
40  g
Chili powder
2  tbsp
Cocoa powder
1  tsp
ground cumin
2  tsp
Cinnamon stick
1  tsp
Hot Water
3  cups
MAGGI® Beef Bouillon
2  cubes
Tomato with juice
1  can
Red kidney bean, rinsed and drained
1  can
Fettuccini pasta
400  g
Cheddar cheese, grated
1  cup
spring onions, finely chopped
3  Mediums
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Utensils and appliances

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Nutritional Information

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Carbohydrates
52.73 g
Energy
401.65 kcal
Fats
9.94 g
Protein
27.26 g
Nutrition Table Footer

Recipe steps

8 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

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Recipe steps

8 min

Step 1

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Preheat oven to 175°C and position oven rack on low.

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Recipe steps

8 min

Step 2

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In a sauce pan, heat vegetable oil and sauté minced beef until cooked, add onions, bell peppers and celery and continue cooking until onions are soft.

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Recipe steps

8 min

Step 3

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Add garlic, tomato paste, chili powder, cocoa powder, cumin and cinnamon and sauté for another 2-3 mins.

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8 min

Step 4

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Add hot water , MAGGI® Beef Bouillon and crushed tomatoes and simmer on medium / low heat for 20 mins, while stirring occasionally.

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Recipe steps

8 min

Step 5

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Add kidney beans and remove from heat.

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8 min

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Place uncooked penne pasta in a large casserole dish, add the chili and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.

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Recipe steps

8 min

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Sprinkle chedder cheese on top, cover with aluminum foil and bake in an oven for 40-45 mins or until pasta is cooked and the cheese is melted on top.

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Recipe steps

8 min

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As an optional garnish, place chopped spring onion pieces on cooked pasta before serving.

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