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Chilli Beef and Pasta Bake

Chilli Beef and Pasta Bake
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731
calories
Calories
55 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
2 tablespoons Oil
1 large onion (chopped)
2 sticks Celery (chopped)
1 red chile pepper (finely chopped)
salt
peppers
3.333 cups ground Beef
2 teaspoons Chili powder
2 cups canned, chopped tomatoes
1 tablespoon tomato puree
2 cups canned Kidney beans (drained)
1.333 cups Beef stock
6 cups Pasta
1.333 cups plain Yogurt
2 eggs (beaten)
1 cup grated Cheese
To garnish
cilantro leaf
1 red chile pepper
1 green chile pepper
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Preparation steps

Step 1/6
Heat the oil in a flameproof casserole dish and cook the onion, celery and chilli until soft. Season with salt and pepper. Remove the vegetables and set aside.
Step 2/6
Brown the minced beef in the dish, then add the vegetables, chilli powder, tomatoes, tomato purée, beans and stock. Bring to a boil and simmer for 15 minutes.
Step 3/6
Heat the oven to 200°C (180° fan) 400°F gas 6.
Step 4/6
Cook the pasta according to the pack instructions. Drain and stir into the minced beef mixture.
Step 5/6
Mix the yoghurt, eggs and cheese and season lightly. Spoon over the top of the casserole and bake for 20-25 minutes, until lightly browned.
Step 6/6
Garnish with coriander and chillies.