Mexican Chicken Pasta Bake

Prep time: 15 minutes 

Cook time: 1 hour 

Serves: 4-6

Ingredients:

• 1 tablespoon extra virgin olive oil 

• 1 brown onion, finely chopped 

• 3 cloves garlic, finely chopped 

• 1 red or yellow capsicum, finely diced

• 500g chicken or pork mince 

• 1 teaspoon ground cumin 

• 1 teaspoon sweet paprika 

• Simply Wholesome Pantry Mexican One Pot Recipe Base

• 400g crushed tinned tomatoes 

• 400g canned black beans or kidney beans, drained and rinsed 

• 250g short form pasta (eg. Macaroni, bow ties or penne)

• 2 cups Mexican grated cheese blend 

• 80g Danish feta cheese 

• To serve: Sour cream and sliced jalapenos (optional)

Method:

1. Preheat the oven to 180°C fan forced. 

2. In a large frying pan, heat the extra virgin olive oil over medium heat. Add the onion and cook until softened and translucent. Stir in the garlic and capsicum, cooking for an additional 2-3 minutes until fragrant. Add the chicken or pork mince to the pan, breaking it apart with a spoon as it cooks. Cook until browned. Stir in the ground spices. Add the Simply Wholesome Pantry Mexican One Pot Recipe Base, stirring well to combine the flavours. Pour in the crushed tinned tomatoes and add the drained and rinsed black beans or kidney beans. Mix thoroughly.

3. Meanwhile, cook the short-form pasta according to the package instructions. Drain and set aside.

4. Combine the cooked pasta with the meat and bean mixture in the pan, ensuring an even distribution. Transfer the entire mixture to a baking dish, spreading it out evenly. Sprinkle the Mexican grated cheese blend over the top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the edges are golden brown.

5. Remove from the oven and let it rest for a few minutes before serving. Crimble over the Danish feta. Serve with dollops of sour cream and sliced jalapenos for an extra kick (optional).