Chilli Beef and Pasta Bake
- 2 tablespoons Oil
- 1 large onion (chopped)
- 2 sticks Celery (chopped)
- 1 red chile pepper (finely chopped)
- 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
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.
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.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Cook the pasta according to the pack instructions. Drain and stir into the minced beef mixture.
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.
Garnish with coriander and chillies.