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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

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