Loaded Taco Style Pasta

Cook the pasta

• Cook the pasta in boiling salted water, until cooked to how you like it.

Prep the ingredients

• Deseed and dice the pepper. Peel and dice the red onion.

Make the taco seasoning

• In a bowl, combine together the cumin, paprika, oregano, garlic powder, oniongranules and chilli powder (you can add more or less chilli depending on your taste). Top tip - make a double batch and use for meat rubs, sprinkle over potatoes, stir into sauces**.

Cook the dish

• Heat a pan on a medium-high heat, add the beef mince, sprinkle over half the taco seasoning and cook for around 5-6 minutes, until golden brown.
• Stir in the red onion and bell pepper and cook for 5 minutes.
• Stir in the tomato passata and drained black beans, cook on a high heat for 1 minute, stirring really well so it doesn’t catch in the pan. Check the seasoning and adjust to taste.

Make the taco crema

• In a bowl mix together the sour cream and the rest of the taco seasoning.

Plate Up

• Crush the tortilla chips - just to a coarse crumble, not too fine, so it adds extra texture.
• Plate up the pasta, drizzle over the taco crema and sprinkle the crushed tortilla on top. Mix it up - you could add a hot chilli drizzle, jalapeños, avocado, grated cheese - mix it up to how you fancy!