Mexican Taco Pasta

A tasty blend of Mexican flavours & hearty pasta, this quick & nourishing dish is perfect for a weeknight meal. Packed with wholesome ingredients & bold flavours, it’s a guaranteed crowd-pleaser!

Recipe & Photography by Emily Smith @muma.tuka

serves: 5/6 | Time: 20 mins

Ingredients:

• 2 tbsp Best of the Bone bone broth
• 1 brown onions
• Sunshine Coast Organic Meats Grass Fed Beef Mince
• 3 tbsp Mingle Mexican Fiesta Taco Seasoning
• 1 tin ceres organics chopped tomatos
• 1.5 tins water (using tomato tin for measurement)
• 1 Packet Girolomoni Spelt Penne Pasta
• 1 Can of Corn Kernels
• 1 Can of Black Beans
• Fresh Chives
• 1/2 cup Barambah Organics shredded cheese
• Optional – corn chips, COYO sour cream and chilli oil to serve

Method:

1. Heat large skillet or pan on medium high, add a small amount of cooking oil.
2. Dice onion & add to pan to cook down. Add mince into pan & ensure the mince is broken down & browned. Add mingle seasoning & stir.
3. Add tomatoes & water and bring to boil.
4. Add uncooked pasta & stir. Pop the lid on until the pasta is just cooked through.
5. Add corn and black beans, cook for 2 more minutes & remove from heat. Stir through cheese & top with chives, salt & pepper.
6. Serve with coco sour cream, corn chips & chilli oil if you like spice.