Chilli Mac Bake
This is a great dish that will keep you feeling full for hours.� You can also make the meat mixture ahead of time, and when ready just make the pasta and bake.� This will require additional baking time, just check it is bubbling. This recipe is low fat, low sugar, low sodium and high protein.
6
Serves
344
Calories
33.8g
Protein
340g
Serving Size
Ingredients
- 1 onion, diced
- 1 tbsp. olive oil
- 500g beef mince
- 1 can red kidney beans, drained and rinsed
- 1 can tomatoes diced or crushed
- 2 tbsp. tomato paste
- 1 cup beef stock
- 3 cloves garlic, crushed
- ¼ tsp. chilli or chilli paste
- 3 cups elbow macaroni
- 4 tsp. ground cumin
- 3 tsp. ground coriander
- 1 tsp. smoked paprika
- 1 cup grated cheese, reduced fat
Method
- 1In a large pot heat olive oil and sauté onion until softened approx. 5 mins.
- 2Add beef and cook until brown. Add cumin, chilli, coriander, paprika and stir for 1 minute.
- 3Add the beef stock, canned tomato and kidney beans. Simmer for 1 hour on low heat. Season with S & P to taste.
- 4Meanwhile cook pasta as per instructions. Drain and set aside.
- 5Preheat oven to 180C.
- 6Add pasta to pot and stir until combined.
- 7Place all into a large baking dish and top with grated cheese.
- 8Bake for 20 mins, serve immediately with a side salad.