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Tex Mex Chili Pasta
Tex Mex Chili Pasta
  • By Course or Type

Tex Mex Chili Pasta

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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • 1 tablespoon Vegetable oil
  • 600 g minced beef
  • 1 large Onion
  • 2 medium Red bell pepper
  • 1 stalk Celery
  • 6 cloves Garlic
  • 2 tablespoons Tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon Cocoa powder, unsweetened
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 1 can Tomatoes, canned with juice
  • 1 can Red Kidney bean, canned
  • 3 cups penne pasta dried pasta
  • 1 cup Cheddar cheese
  • 3 Spring onion
  • Energy 456 Kcal
  • Protein 32 g
  • Fats 17 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Preheat oven to 175 degrees C and place oven rack on low position.
2
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.
3
Add Garlic, Tomato Paste, Chili Powder, Coco Powder, Cumin and Cinnamon and sauté for another 2-3 minutes.
4
Add Hot Water, MAGGI Chicken stock and Crushed Tomatoes and simmer on medium low heat for 20 minutes, while stirring occasionally.
5
Add Kidney Beans and remove from heat
6
Place un-cooked 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.
7
Sprinkle Cheddar Cheese on top, cover with aluminum foil and bake in an oven for 40-45minutes or until pasta is cooked and the cheese is melted on top.
8
As an optional garnish, place chopped Spring Onion pieces on cooked pasta before serving.

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INGREDIENTS

Tex Mex Chili Pasta with

  • 1 tablespoon Vegetable oil
  • 600 g minced beef
  • 1 large Onion
  • 2 medium Red bell pepper
  • 1 stalk Celery
  • 6 cloves Garlic
  • 2 tablespoons Tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon Cocoa powder, unsweetened
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 1 can Tomatoes, canned with juice
  • 1 can Red Kidney bean, canned
  • 3 cups penne pasta dried pasta
  • 1 cup Cheddar cheese
  • 3 Spring onion
NUTRITIONAL INFORMATION

Tex Mex Chili Pasta with

  • Energy 456 (Kcal)
  • Protein 32 (g)
  • Total Fat 17 (g)
HOW TO PREPARE

Tex Mex Chili Pasta with

1
Preheat oven to 175 degrees C and place oven rack on low position.
2
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.
3
Add Garlic, Tomato Paste, Chili Powder, Coco Powder, Cumin and Cinnamon and sauté for another 2-3 minutes.
4
Add Hot Water, MAGGI Chicken stock and Crushed Tomatoes and simmer on medium low heat for 20 minutes, while stirring occasionally.
5
Add Kidney Beans and remove from heat
6
Place un-cooked 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.
7
Sprinkle Cheddar Cheese on top, cover with aluminum foil and bake in an oven for 40-45minutes or until pasta is cooked and the cheese is melted on top.
8
As an optional garnish, place chopped Spring Onion pieces on cooked pasta before serving.
REVIEWS

Tex Mex Chili Pasta with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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