750g of 5% beef mince meat
1 Large onion
1 green pepper
6–8 dried cayenne peppers.
1 can of kidney beans
1 can of baked beans
2 beef Oxo cubes
1 can/carton of chopped tomatoes
450g of pasta
240g of reduced fat cheddar cheese
Pre-heat your oven to 200°C on the grill setting.
Chop your onion (prepare for the water works), green pepper, garlic and chillies (use scissors for the chillies to avoid some seriously sore eyes) and set aside in a large bowl.
Fry off the juicy mince in frylight on a high heat and once browned, add the chopped veg. Then, drain and rinse the kidney beans and add them to the Mexican fiesta also. Crumble in the 2 Oxo cubes, plop in the chopped tomatoes and then fill the empty tomato carton/can with tap water (hot or cold) and pour in. Fill the container again, but halfway this time. Pour in once more and stir well.
Cover the spicy smells by placing a lid on top of your pot of bubbling chilli. Then allow it to work its magic and simmer for 45 minutes, stirring every 15 minutes. Continue by adding the tin of bakes beans and bring the sexy dish back to a simmer, without the lid this time, and leave for 40 minutes, stirring occasionally.
About 20 minutes into the final simmering, boil your kettle and weigh out your pasta. Place the pasta into a saucepan, pour the boiling water over and let it dance for just over ten minutes.
Once the miracle has finished bubbling, strain the pasta and mix it in with the chilli evenly.
Sprinkle some of the cheese (just under half I would say) and mix into the pasta-chilli mix. Then, top it with your measured cheese and place under the grill until the cheese has melted and it looks like gooey heaven.
Serve between 6 and enjoy!
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