I love Tex Mex food simply for its pure indulgence – dollops of sour cream, oodles of grilled cheese, and scrumptiously spiced meat.
This mess, although it could easily be called a pasta bake, is rainbow beautiful and was originally meant to be a healthy salad (don’t add the extra marinade to the pan, don’t roast the capsicum or tomatoes, no grilled cheese or sourcream, add fresh cilantro) on a Friday night, but as one does on a Friday night, I was not feeling “healthy” and wanted “indulgent” and thus now present to you this naughty mess to try for yourself.
What Will I Need?
1/4 cup olive oil
500g pork, diced quite small
1 tsp chilli
2 tsp paprika
1 tsp ground cumin
1/2 tsp dried oregano
1 tbsp lime juice
1 small red capsicum
250g cherry tomatoes
250g can Corn Kernels
400g can Black Turtle Beans or Kidney Beans
2 cups pasta – penne, spirals, shells, anything goes.
1 1/2 cups grated cheese
1/2 cup sour cream
1. Into a marinading bag, combine the pork, oil, chilli, paprika, cumin, oregano and lime juice, and set aside to marinate.
2. Preheat your oven to 180C and lightly grease a small lasagne tray.
3. Rub the capsicum and tomatoes with olive oil and then arrange on the lasagne tray, sprinkle with salt, and then roast for 30 minutes or until the capsicum skin starts to colour.
4. Once roasted, peel the skin from the capsicum and dice.
5. Bring a large pot of salted water to the boil and cook the pasta according to packet instructions. Once al dente, strain and then return to the pot, off the heat.
6. In a frypan over a high heat cook the pork and any remaining marinade for 3-4 minutes or until cooked through. Remove from the heat.
7. Stir through the capsicum, corn, tomatoes, beans, as well as any remaining juices from the lasagne tray.
8. Add the pork to the cooked pasta and mix through before transferring to the lasagne tray.
9. Cover with grated cheese and dollops of sour cream, and then bake for 15 minutes or until the cheese is golden.