Spaghetti with chilli beef & beans
Olive or canola oil spray
500 g lean beef mince
2 teaspoons Mexican Chilli powder
250 ml MAGGI All Natural Beef Liquid Stock
575 g jar tomato-based pasta sauce
440 g can red kidney beans, rinsed and drained
300 g can corn kernels, drained
1 green capsicum, diced
500 g spaghetti
Spray a large saucepan with oil and heat. Add beef and chilli powder and cook over medium heat for about 5 minutes, until browned, breaking up any lumps. Stir in stock and pasta sauce, and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally. Add beans and vegetables and cook a further 5 minutes. While sauce is simmering, cook pasta in a large saucepan of boiling water. Drain and serve with the sauce. Garnish with shredded parsley and spring onions, if desired. Note: Mexican chilli powder, a blend of herbs and ground chilli is not as hot as regular chilli powder, so if substituting with chilli powder, use half the amount.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
3574 (854)
|
2383 (569)
|
| Carbohydrate (g) |
130
|
86
|
| Protein (g) |
52
|
35
|
| Fat (g) |
13
|
9
|
| Fibre, Iron, Zinc |
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-6
