New!
Mexican penne with ground beef
Mexican penne with ground beef
730kcal Per person
42g Protein
93g Carbs
21g Fat
19g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 2 ounces corn (56 g)
- 3 ounces kidney beans (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- 3 ounces 96% lean ground beef (84 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 pinch chili powder (1 g)
- 1 tablespoon tomato paste (20 g)
- 8 ounces diced tomatoes (224 g)
Preparing this recipe
- Cook the penne according to the package instructions.
- Rinse the corn and kidney beans in a colander and let them drain.
- Finely chop the onion and mince the garlic clove. Dice the carrot.
- Heat the oil in a pan. Add the onion, garlic and carrot and cook for 3 minutes. Add the ground meat along with the spices and cook until browned in about 3 minutes. Add the tomato paste and diced tomatoes and cook for 5 more minutes until the sauce thickens.
- Drain the penne and add it to the pan along with the corn and kidney beans. Warm everything together for 2 minutes.
- Serve the penne with the ground meat on a plate. Season with pepper and salt to taste.
Tip van FitChef
This dish is also delicious with scallions and some freshly chopped cilantro.
