CHEESY TACO PASTA
Serves 4
Directions
- 1Boil the pasta for 8-10 minutes until al dente. Drain, set aside and keep pasta water.
- 2Spray a pan with oil, add the mince and break down. Cook until browned then, add the taco seasoning and mix well.
- 3To the pan add the red and green pepper. Cook until softened.
- 4Add the salsa and yogurt and mix well.
- 5Mix in the cooked drained pasta and 100ml of pasta water. Let this simmer for 5 minutes until the sauce reduces.
- 6Break up the mozzarella ball and mix in the pan. Top with the cheddar/mozzarella. Cover with a lid for 3 minutes to melt the cheese.
- 7Once the cheese has melted, divide into four portions. Top with chopped parsley.
Ingredients
- 240 g uncooked pasta
- Oil spray
- 400 g beef mince (less than 5% fat)
- 1 pack taco seasoning
- 1 red pepper, chopped
- 1 green pepper, chopped
- 200 g salsa
- 30 g 0% non fat Greek yoghurt
- 50 g reduced fat mozzarella ball
- 70 g cheddar/mozzarella
- Fresh parsley, chopped
Equipment
panlid
Tips
- Save pasta water for later use.
- Add more water if needed while simmering.
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