Mexican style spaghetti bolognese with cheese & sour cream
Appliance/Function:
Ingredients
- 2 Brown Onion
- 4 cloves Garlic
- 400 grams Red kidney beans
- 2 tsp Olive oil
- 400 grams Beef mince
- 2 tbsps Mexican seasoning
- 100 grams Tomato paste
- 250 ml Beef stock
- 400 grams Crushed tomatoes
- 400 grams Corn canned
- 200 grams Spaghetti angel hair etc
- 50 grams Cheese grated
- 250 grams Sour cream, lite
Instructions
PREP INGREDIENTS
- Peel and finely dice the onion. Peel and mince the garlic. Drain and rinse the kidney beans.
COOK BEEF
- Heat the oil in a large deep frypan on medium heat. Add the onion and garlic to the frypan and cook for 3 mins, until starting to soften. Add beef and cook for 5-6 mins, using a spoon to break it up as it cooks, until browned.
MAKE SAUCE
- Add Mexican seasoning, tomato paste, beef stock, canned tomatoes, corn and kidney beans. Bring to a simmer.
COOK SPAGHETTI
- Break the spaghetti in half and add to the frypan with beef, stirring until all the pasta is submerged in liquid. Turn heat to low and simmer for 10-15 mins until pasta is cooked, stirring frequently so the mixture does not stick to the bottom of the pan.
TO SERVE
- Divide the Mexican-style spaghetti bolognese between plates, grate over the cheese and top with a generous dollop of sour cream.
Nutrition
Calories: 805kcal | Carbohydrates: 95g | Protein: 50g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 658mg | Potassium: 1956mg | Fiber: 18g | Sugar: 18g | Calcium: 187mg | Iron: 6mg