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Bring a large saucepan of salted water to boil.
Heat olive oil in a pan and add beef mince, onion and pepper. Season lightly with salt and pepper and cook for 5 mins, until beef has browned.
Stir in taco seasoning, add a splash of water and bring pan to a rapid simmer, then add chopped tomatoes, stir again and continue to simmer.
Now is a good time to get your pasta onto cook!
Add light cream cheese to pan and stir until combined. Add splashes of pasta water to create a creamy sauce, then once pasta is cooked, drain whist reserving some pasta water, add pasta to pan with taco beef and stir to combine.
Finally, add grated cheddar, mozzarella and jalapeños and stir until combined. Add pasta water if needed. This is best served immediately, but will keep in the fridge for 3-4 days.
Nutritional Info
Per serving:
Cals – 605
Carbs – 75g
Protein – 35
Fat – 19g
Ingredients
Serves 3
For the Cheesy Taco Pasta
- Tbsp of extra virgin olive oil.
- 250g of 5% fat lean beef mince.
- 1/2 a white onion - finely chopped.
- 1/2 a bell pepper - finely chopped.
- 2-3 tbsp of taco seasoning.
- 2-3 tomatoes - chopped.
- Heaped tbsp of light cream cheese.
- 100g of grated cheddar and mozzarella mixed.
- 1-2 jalapeños - finely chopped.
- 250g of Conchiglie pasta.
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