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Enchilada pasta bake recipe

9 ratings

Bring a little heat to the kitchen with this warming winter pasta dish. A Mexican-inspired enchilada sauce joins beef mince, pepper and kidney beans, all tumbled with tagliatelle, topped with chilli-infused cheddar and baked in the oven until golden and bubbling. See method

Serves 4
30 mins

Ingredients

1 tbsp olive oil
500g pack Tesco steak mince 5% fat
1 red pepper, roughly chopped
1 large white onion, peeled and roughly chopped
2 sticks celery, roughly chopped
400g tin red kidney beans in chilli sauce
500ml enchilada sauce
300g tagliatelle pasta
100g Tesco cheddar with chilli, grated
3 tbsp fresh chopped coriander, roughly chopped, to serve

If you don't have mince, cut open some sausages instead

Method

Heat the oil in a large heavy based frying pan and cook the mince over a moderately high heat for 5 mins, stirring well and breaking up the meat so it browns all over. Add the pepper and onion and celery and cook for a further 5 mins until the meat is golden and the vegetables are softened.
Add the kidney beans and enchilada sauce, along with 100ml water then reduce the heat, cover and simmer for 10 mins. Preheat the oven to 200°C, fan 180°C, gas 6
Meanwhile bring a large pan of water to the boil and cook the tagliatelle for 8-10 mins according to packet instructions. Drain well and toss with the meat sauce.
Pile into a large 1.5 litre ovenproof gratin dish and level, then scatter with the grated cheese and bake in the preheated oven for 20 minutes until golden and bubbling. Sprinkle over coriander to serve.

See more Pasta recipes