Mexican Pasta Mince

Mexican Pasta Mince

All the Mexican flavours that we love in a pasta dish. So quick and easy in the Tefal Cuisine Companion. I love to serve with shredded cheese, guacamole, lime and chilli aioli and sour cream. I also like to bake this dish as a cheesy pasta bake.  After cooking in the Cuisine Companion place into  greased casserole dish, top with grated cheese and bake in the oven for 20 minutes or until cheese is golden. 

Note: Australian standard cup and spoon measurements used. 1 cup = 250 mls. 1 tablespoon = 20 mls 

1 small onion quartered 

2 cloves garlic

1 tablespoon olive oil

500 gms minced beef

1 sachet Taco seasoning 

470gms boiling water

1 400 gm tin crushed tomatoes 

220 gms small shell pasta or macaroni 

1 jar salsa

1 400 gm tin corn kernels drained
1 small tin red kidney beans drained and refreshed under cold running water 

2 tablespoons red capsicum diced

Shredded cheese

Insert Ultrablade. Stopper in.

Add onion and garlic. Pulse 20 sec scraping bowl with spatula after 10 sec. 

Add olive oil. Stopper out.
Slow Cook P1:4min. Scraping bowl with spatula as required.

Add mince. Slow Cook P1:8min. Scraping bowl with spatula as required.

Insert Mixing Blade 

Add Taco seasoning. Slow Cook P1:2min. 

Add pasta, boiling water and tomatoes, stir through with spatula.
Slow Cook P2:22mins. Place paper towelling over hole in lid to prevent splattering 

Add salsa, corn, red kidney beans and capsicum. Slow Cook P2:10mins. Stirring through with spatula as required.

Serve with shredded cheese or empty into casserole dish, top with shredded cheese and bake 170 deg for 20 mins or until cheese is golden.