Syn Free Mexican Pasta Bake Recipes

MEXICAN PASTA BAKE

Mexican Pasta Bake image

This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 envelope taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces uncooked spiral pasta, cooked and drained
1 cup shredded cheddar cheese, divided
1/2 cup sour cream

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

SYN FREE MEXICAN PASTA BAKE

Syn Free Mexican Pasta Bake image

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly Extra Easy - 1 HEa per serving Green/Vegetarian - 1 HEa per serving (when using lentils or a meat substitute) WW Smart Points - 15

Provided by Slimming Eats

Time 1h10m

Yield 4

Number Of Ingredients 18

Ingredients

450g (1lb) of extra lean ground beef
1 small onion, finely chopped
2 cloves of garlic, crushed
1 red pepper, chopped
1 orange pepper, finely chopped
1 tin of kidney beans (or black beans), drained
360ml (1.5 cups) of passata
480ml (2 cups) of stock (vegetable or chicken)
2 tablespoons of tomato paste
1 tablespoon of chilli powder
2 teaspoon of cumin powder
1 teaspoon of oregano
1 teaspoon of paprika
½ teaspoon of cayenne pepper (add more of less depending on how much heat you prefer)
250g (9oz) of pasta of your choice (I used fusilli), gluten free pasta can be used
120g (4oz) of cheddar (4xHEa's), grated
salt and black pepper
olive oil spray

Steps:

Spray a pan over a medium high heat with olive oil spray
Add onion and fry till softened.
Add ground beef and garlic and cook until browned.
Add in the chopped peppers, passata, stock, tomato paste, spices, herbs and bring to a boil. Reduce heat and simmer for 30mins until sauce thickens. Season as needed with salt and black pepper.
Stir in black beans and remove from heat.
Preheat oven to 180c or 350f (gas mark 4)
Cook pasta in boiling hot water until al dente, drain and mix together with the Mexican beef mix.
Place in a oven proof dish and top with the grated cheddar.
Bake in oven till cheese has melted and is golden, approx 30 mins.

Nutrition Facts : Nutrition Information Serving size 1 Calories

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