Stranger Foods

MexicanCheesy taco pasta

Serves 4 | Prep 5 mins | Cook 30 mins

Italian meets Mexican in this tasty Cheesy Taco Pasta dish. Pasta is a great cost-effective way to bulk out meals for the family. Choose wholemeal or high fibre versions as often as possible.

Source: www.healthymummy.com

Ingredients

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1 tbsp extra virgin olive oil
1 red onion, diced
1 red capsicum, finely diced
2 cloves garlic, crushed
400 g tinned brown lentils, rinsed and drained
1 small red chilli, sliced
3 tbsp taco seasoning, reduced
500 ml water
400 g tinned tomatoes, diced
100 grams wholemeal pasta, any shape
120 g reduced-fat cheddar cheese, grated
25 g plain corn chips, crushed
65 g reduced-fat Greek natural yoghurt
2 tbsp fresh coriander, chopped

Instructions

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Heat olive oil in a saucepan over medium-high heat. Add onion and capsicum and cook for or until soft.
Add garlic, lentils, chilli and taco seasoning. Stir to combine and cook for a couple of minutes.
Add the water, tinned tomato and pasta. Bring to the boil then reduce to a simmer, cover and cook for about or until the pasta is tender.
Stir through the grated cheese, until melted.
Divide taco pasta between four bowls and top each with some crushed corn chips, a dollop of yoghurt and a sprinkle of coriander to serve.

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