HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Tex Mex Pasta Bake
Cheesy Tex Mex Pasta Bake

Cheesy Tex Mex Pasta Bake

with Peppers and Kidney Beans

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This hearty beef and pasta bake is inspired by the Midwest classic Chili Mac and Cheese. A satisfying one-and-done dinner for the whole family!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

160 g

Sweet Bell Pepper

2 unit

Green Onion

170 g



398 mL

Diced Tomatoes

398 mL

Kidney Beans

1 tbsp

Mexican Seasoning

½ cup

Cheddar-Mozzarella Blend, shredded


1 unit

Beef Broth Concentrate

3 tbsp

Sour Cream


Not included in your delivery

1 tbsp


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber10 g
Protein50 g
Cholesterol105 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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Before starting, preheat broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4ppl). Cover and bring to a boil over high heat. Core, then cut peppers into 1/2-inch pieces. Thinly slice green onions.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat then transfer peppers to a plate.


While peppers cook, add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 9-10 min. Reserve 1/4 cup pasta water (dbl for 4ppl), drain and return to the same pot off the heat. Set aside.


Heat the same pan (from step 2) over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add Mexican seasoning. Cook, stirring often, until fragrant, 1 min.


Add diced tomatoes, beans (including liquid from carton) and broth concentrate(s) to pan with beef. Bring to boil over high heat. Reduce heat to medium and simmer until sauce thickens slightly, 7-8 min. Add beef mixture, peppers and reserved pasta water to pot with cavatappi. Stir to combine and season with pepper.


Transfer cavatappi and beef mixture to a lightly-oiled 8x8-inch baking dish (NOTE: Use a 9x13-inch baking dish for 4ppl). Sprinkle top with cheese and broil in middle of oven until cheese melts, 3-4 min. Divide beef and pasta bake between plates. Dollop over sour cream and sprinkle with green onions.