If you have a hungry group of riders to feed and need to spice things up, this is sure to fit the bill. Combining traditional Mexican flavours with filling pasta is a great way to stretch a meal out without adding to much cost.
500g Pasta, any short shape
1 large brown onion, diced
1 teaspoon garlic, fresh or powdered
500g ground beef mince
1 sachet taco seasoning
1 large jar or sachet of salsa
100g shredded cheese
Sliced green onions and sour cream to serve, optional
- Bring a pot of water to the boil. Cook pasta using packet instructions. Drain well and set aside.
- Heat 1 tablespoon of oil in a large fry pan, add onion and cook, stirring, for 4-5 minutes or until softened. Add garlic and cook for a further 1 minute.
- Add beef to the pan and break up with a spoon, cook until browned and add taco seasoning and ½ cup of water. Cook for 2 minutes or until the mix returns to the boil before adding salsa.
- Remove from heat, stir through pasta.
- Return pan with pasta mix to the heat on low. Scatter cheese over the top and half mix through, allow to melt. Divide between plates, top with green onions and sour cream before serving.
- Pasta shapes that hold sauce well such as spirals, penne or macaroni are great for this kind of recipe
- Buy a soft taco kit, utilise the seasoning and salsa and keep the tortillas to make wraps with for a quick lunch on the road
- Chicken, pork or lamb mince can be used in place of beef
- For an extra kick of spice, top with jalapenos or chilli flakes
- Serve over rice in place of pasta