Mexican Beef Pasta

This is a fusion of Italian pasta with a Mexican twist. The mixture of beef, capsicum, corn and fettuccine enhanced with a range of Mexican spices provides a meal bursting with flavour. Topped with a combination of Mozarella and Parmesan cheese and you have a fabulous meal. You can add additional vegetables per your preference. You can also ramp up the ‘heat levels’ or tone them down to your preference as well. I’ve listed out what I think is a mild – medium spiced version.

• 2 tbsp Olive Oil
• 1 tbsp Butter
• 500 g Beef Strips I use rump steak and cut into strips
• 250 g Fettuccine
• 1 cup Mozarella Cheese Shredded
• 1/3 cup Parmesan cheese Grated
• 1/4 cup Tomato Paste
• 1/2 Red Capsicum diced
• 1/2 Green Capsicum diced
• 1/3 cup Corn Kernels
• 1 Tomato diced
• 1 Jalapeno de-seeded and chopped
• 2 tbsp Garlic Mince
• 2 tbsp Lime Juice
• 1 tsp Cajun Spice add extra or less to preference
• 1 tbsp Ground Parsley
• 1 tbsp Ground Paprika
• 1 tbsp dried Oregano
• 1/2 tsp Ground Chilli add extra or less to preference
• 1 tsp Black Pepper
• Salt to taste

1. Cook pasta according to packet instructions.
2. Heat oil & butter in a frying pan on medium heat.
3. Add garlic and cook for 30 seconds.
4. Add beef strips and cook for about 4 minutes until browned.
5. Add tomato paste, spices and jalapeno and stir to coat the beef. Cook for about 30 seconds.
6. Add the cooked pasta to the pan and stir to combine and mix through.
7. Add capsicum, corn & lime juice and stir to mix through. Cook for 3 minutes.
8. Add mozarella and parmesan to the top of the pan. Cover with lid and cook on medium to low heat for 10 minutes or until cheese has melted through.
9. Remove from heat and serve.

For pictures & more follow the link below:
Mexican Beef Pasta