Description
Nacho Pasta is a fusion recipe of rigatoni pasta and nacho filling topped with generous amounts of Nacho cheese sauce.
Ingredients
Units Scale
Minced Meat Topping
- 400 g minced beef, 20% fat
- 400 g chopped tomatoes
- 2 tbsp tomato paste
- 1/4 cup water
- 3 tsp ground cumin
- 1 teaspoon dried oregano
- 2 tbsp chili powder
- 1 tsp cayenne pepper
- 6 cloves garlic, minced
- 1 white onion, chopped
- salt
- freshly ground black pepper
- oil
Guacamole
- 2 large ripe avocados
- 2 small ripe tomato, seeds and pulp removed, chopped
- juice from 2 lime
- salt
- freshly ground black pepper
Others
- 400 g rigatoni pasta, cooked according to packet instructions
- 425 g nacho cheese sauce
- chopped coriander
- chopped jalapeno peppers
Instructions
- Prepare your minced meat topping. In a pan add oil then sauté garlic and onions.
- Add the minced beef and the cumin, oregano, chilli powder and cumin. Cook until minced beef is brown.
- Add the chopped tomatoes, tomato paste and water, bring to a boil then simmer for 15 minutes until sauce gets thick. Season with salt and freshly ground black pepper. Set this aside.
- Prepare your guacamole by combining and mashing all ingredients together. Set aside.
- Pour nacho cheese sauce in a bowl then heat it in the microwave for 2 to 3 minutes.
- Combine cooked rigatoni pasta and minced meat topping, mix well then place on serving plates, pour a generous amount of Nacho cheese sauce on top.
- Top with guacamole then garnish with sliced jalapeno and coriander. Serve.