Dinner recipe
A one-pan beef mince pasta skillet with black beans, sweetcorn, peppers, passata, cheddar, lettuce, and lime.
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Ingredients
wide lidded frying pan, knife, chopping board, grater, wooden spoon
Method
Finely slice the red onion, dice the red pepper, drain and rinse the black beans, drain the sweetcorn, grate the cheddar cheese, shred the little gem lettuce, and cut the lime into wedges.
Heat 1 tablespoon olive oil in a wide lidded frying pan over a medium-high heat. Add the lean beef mince and cook for 5 to 6 minutes, breaking it up with a spoon, until browned with no pink patches.
Stir in the red onion, red pepper, smoked paprika, ground cumin, a pinch of salt, and black pepper. Cook for 4 minutes until the onion softens and the spices coat the beef.
Add the pasta twists, passata, black beans, sweetcorn, and 550ml water. Bring to a simmer, cover, and cook for 12 to 14 minutes, stirring every few minutes, until the pasta is tender and the sauce clings to it.
Scatter the cheddar cheese over the pasta, cover for 1 to 2 minutes, and let it melt. Squeeze over half the lime, then taste and add a little more salt only if needed.
Spoon into bowls and top with shredded little gem lettuce and the remaining lime wedges so each portion gets a fresh crunch.
