Mexican Pasta Bake
This pasta bake is perfect for a quick weeknight dinner or a cozy family gathering!
Servings: 6
Calories: 580kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
- Auflaufform
Zutaten
- 350 g Pasta
- 400 g Ground meat beef or mixed
- 2 Bell peppers yellow and red
- 1 Onion
- 1 Garlic clove
- 20 g Olive oil
- 1 Dose Diced tomatoes drained weight 240 g
- 50 g Tomato paste
- 150 g Water
- 1 Dose Sweet corn small can, drained weight 140 g
- 1 Dose Kidney beans drained weight 265 g
- 150 g Shredded cheese
- 1 tsp Smoked paprika or sweet paprika
- ½ tsp Ground cumin
- 1 tsp Oregano
- 1 tsp Chili powder
- 2 tsp Salt
- ½ tsp Black pepper
Zubereitung
- First, cook the pasta in a large pot of boiling salted water. Reduce the standard cooking time by about 2-3 minutes so it stays al dente—it will finish cooking in the oven and you don't want mushy pasta! Drain well in a colander.
- Rinse the kidney beans thoroughly under running water and drain well. Drain the corn.
- Preheat your oven to 180°C (conventional).
- Next, wash, seed, and roughly chop the bell peppers, then add them to the mixing bowl. Chop 2 sec / speed 5 and set aside in a bowl.
- Peel and quarter the onion, and peel and halve the garlic. Add both to the mixing bowl and chop 5 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Add the oil and sauté 3 min / 120°C / speed 1.
- Now add the ground meat.
- TM5® Version: Break up the ground meat slightly before adding it to the mixing bowl, then sauté 5 min / Varoma® / reverse speed / speed 1.
- TM6® Version: The TM6® has a high-heat browning function, though it only works within specific guided recipes. In the Thermomix® menu, select a browning recipe like Currywurst. Add the ground meat (broken up, not in one solid block). Place the splash guard on top instead of the measuring cup, and brown the meat according to the recipe prompts.
- Alternatively: Brown and crumble the ground meat in a skillet on the stovetop, transfer it to the mixing bowl with the onions, and continue with the recipe.
- Add the diced tomatoes, tomato paste, water, and spices, then heat 2 min / 100°C / reverse speed / speed 1.
- Taste and season with additional salt and pepper if needed.
- Finally, place the cooked pasta into a baking dish. Add the corn, kidney beans, reserved bell peppers, and the meat mixture from the mixing bowl. Mix everything together well, top with shredded cheese, and bake in the oven for about 20 minutes until bubbly and golden.
Notes
- Instead of one large baking dish, I love baking this in two smaller ones! That way, you can pop them in the oven as needed—super handy if everyone isn't eating at the exact same time so everyone gets a fresh, hot dish.
- If you want to kick up the heat, seed and finely chop a small chili pepper, then mix it right into the ground meat. Pro tip: Wear disposable gloves so you don't accidentally rub chili juice into your eyes!
