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Meal prep Mexican beef pasta bake recipe
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Prep Time:
25 minutes
Cook Time:
125 minutes
Total Time:
150 minutes
Effortlessly prep Mexican beef pasta bake ahead for a flavorful meal anytime during the week. Just refrigerate cooked meat and pasta in a Ziploc bag for up to three days, then simply heat and bake when ready.
Ingredients:
  • 1 red onion, coarsely chopped
  • 500g beef chuck steak, trimmed, cut into 4cm pieces
  • 1 red capsicum, deseeded, coarsely chopped
  • 1½ tsp Mexican chilli powder
  • 400g can chopped tomatoes
  • 125ml (1/2 cup) beef stock
  • 400g can black beans, rinsed, drained
  • 300g dried spiral pasta
  • 80g (1 cup) coarsely grated cheddar
  • 70g corn chips, roughly crushed
  • Salad leaves, to serve (optional)
Instructions:
  • In a large heavy-based saucepan, heat half of the oil over medium-high heat. Cook half of the beef, turning occasionally, for 4 minutes until well browned. Transfer to a plate and repeat with the remaining beef.
  • Lower the heat to medium. Cook onion and capsicum in the pan for 5 minutes until soft and lightly golden, stirring occasionally. Introduce garlic and chili powder, cook for 30 seconds until aromatic. Pour in tomato and stock, stir well to combine and scrape the base of the pan.
  • Place the beef in the pan and bring to a simmer. Reduce heat to low, cover, and cook for 1½ hours until the beef is very tender. Remove from heat, shred the beef with 2 forks on a chopping board. Add beans to the pan, mix well, and let it cool completely.
  • Cook the pasta in a large pot of boiling water until just al dente (2 minutes less than the package instructs). Then, rinse it under cold water, drain well, toss with the remaining oil, and let it cool in the pot.
  • Transfer the chilled beef mixture into a large Ziploc bag, pressing it to the bottom. Stand the bag upright, add the cooked pasta without mixing, placing it near the top. Remove excess air, seal the bag tightly, and refrigerate for up to 3 days.
  • Preheat your oven to 200°C/180°C fan forced. Gently open the Ziploc bag about 4cm and place it on a microwave-safe plate. Microwave for 2 minutes. Then, transfer the beef mixture and pasta from the bag to a 2.5L (10 cup) ovenproof dish. Mix everything well. Sprinkle with cheese and crushed corn chips. Loosely cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and the top is golden. Enjoy with some salad leaves, if desired.

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