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If you’ve read any of my previous posts, you may already be aware that I like to do odd food combinations. I have no idea why…I just like mucking around with different types of foods and seeing what works and what doesn’t!

Ok, so I have had a few culinary catastrophes by adopting this approach…ask OH all about the dish with peppermint creams melted into it (and no…it wasn’t a pudding) which he declared as ‘toothpaste flavoured/ one of the worst things he’d ever tasted’. Hmm.

Hopefully, this particular fusion will work out better! This is a Mexican, Italian mash-up!

Mexi-Talian Pasta Bake!

You will need:

1) Enough pasta to feed four!

2) About 200g mince (I’m using Quorn)

3) 1 can of chopped tomatoes

4) 1 can of kidney beans, drained

5) 3 garlic cloves, peeled and chopped.

6) 1 tsp chilli powder (more if you like it feisty!)

7) 75g breadcrumbs

8) 100g grated cheddar for the top. (I mix this up with a bit of Parmesan for additional zip!)

9) olive oil


How to make it:

1) Preheat the oven to 180c and get the pasta cooking in a large saucepan of boiling water.

2) In another saucepan, pour a little oil into it and gently fry the garlic until soft. Add the mince and cook until browned.

3) Add the tomatoes and chilli powder, then simmer it for around 10 minutes or so.


4) Add the beans, then add the cooked pasta. Stir together well and pour into a suitable oven proof dish.


5) Sprinkle over the breadcrumbs and cheese, then pop in the oven for 20 minutes.


6) Serve up with a suitably Mexican-Italian gesture and perhaps also with a side salad. (None for us, forgot to buy any last week…again!)



Total Cost? About £2.50, so 62p each (plus there are leftovers for lunch tomorrow!)

The Verdict? DB2, enthusiastic. DB1 (surprisingly) less so. My verdict- tasty! As I was eating it, I was thinking how it might work super dooper well to use broken nachos instead of breadcrumbs…