Mexican Taco Pasta
A tasty blend of Mexican flavours & hearty pasta, this quick & nourishing dish is perfect for a weeknight meal. Packed with wholesome ingredients & bold flavours, it’s a guaranteed crowd-pleaser!
Recipe & Photography by Emily Smith @muma.tuka
serves: 5/6 | Time: 20 mins
Ingredients:
- 2 tbsp Best of the Bone bone broth
- 1 brown onions
- Sunshine Coast Organic Meats Grass Fed Beef Mince
- 3 tbsp Mingle Mexican Fiesta Taco Seasoning
- 1 tin ceres organics chopped tomatos
- 1.5 tins water (using tomato tin for measurement)
- 1 Packet Girolomoni Spelt Penne Pasta
- 1 Can of Corn Kernels
- 1 Can of Black Beans
- Fresh Chives
- 1/2 cup Barambah Organics shredded cheese
- Optional – corn chips, COYO sour cream and chilli oil to serve
Method:
- Heat large skillet or pan on medium high, add a small amount of cooking oil.
- Dice onion & add to pan to cook down. Add mince into pan & ensure the mince is broken down & browned. Add mingle seasoning & stir.
- Add tomatoes & water and bring to boil.
- Add uncooked pasta & stir. Pop the lid on until the pasta is just cooked through.
- Add corn and black beans, cook for 2 more minutes & remove from heat. Stir through cheese & top with chives, salt & pepper.
- Serve with coco sour cream, corn chips & chilli oil if you like spice.
