Tex Mex Pasta Pot

Tex Mex Pasta Pot Pie

This pot pie recipe is packed full of Tex Mex flavours.

  • 30 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 145 g packet Continental Pasta & Sauce Sour Cream Chives - Family Pack
  • 1 1/2 cups (375mL) hot water
  • 1 cup (250mL) lite milk
  • 1 tablespoon polyunsaturated margarine
  • 1 tablespoon oil
  • 1 red capsicum, diced
  • 1 carrot, finely diced
  • 400 g canned diced tomatoes
  • 1 sachet Continental Recipe Base Chilli Con Carne
  • 2 x 400 g cans red kidney beans
  • 300 g canned corn kernels
  • 1/2 cup grated light tasty cheese
  • mixed leaf salad, to serve
  • sliced avocado and fresh coriander leaves, to garnish

  1. Preheat oven to 220°C (200°C fan-forced). Place pasta packet contents, 1 ¼ cups hot water, milk and margarine into a saucepan. Bring to the boil, stirring. Reduce heat and simmer, stirring regularly, for 10 minutes.

  2. Meanwhile heat oil in a large frying pan over medium-high heat. Add capsicum and carrot and cook, stirring for 5 minutes. Stir in tomatoes, chilli con carne mix, beans, corn and ¼ cup water. Bring to the boil, stirring. Reduce heat and simmer for 5 minutes.

  3. Divide bean mixture among four 2-cup (500mL) capacity dishes. Top with pasta and cheese. Bake for 12 minutes or until cheese is golden brown.

  4. Top pasta bake with avocado and coriander leaves and serve with salad.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 627.99 kcal
Protein (g) 29.8 g
Sugar (g) 17.94 g
Fat (g) 21.71 g
Fibre (g) 13.81 g

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