HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Inspired Beef Rigatoni
Mexican-inspired Beef Rigatoni

Mexican-inspired Beef Rigatoni

with paprika and cheddar

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Mexico City meets Milan in this fusion pasta dish. The slightly spiced sauce is a perfect pairing for succulent beef mince. A sprinkling of cheese on top ties the whole thing together for a simple and satisfying meal.

Tags:QuickFamily Friendly
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Mince

1 piece


1 sachet



½ pack

Chopped Tomatoes

62.5 g

Creme Fraiche


1 piece

Bell Pepper

1 piece


180 g

Dried Rigatoni

(ContainsWheatMay be presentSoya, Mustard)

50 g

Grated Cheddar


10 g


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)906 kcal
Energy (kJ)3792 kJ
Fat42.17 g
of which saturates22.48 g
Carbohydrate81.06 g
of which sugars13.88 g
Dietary Fiber0 g
Protein47.29 g
Cholesterol0 mg
Salt1.63 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of salted water.
  • When boiling add the pasta. Bring back to the boil. Cook until softened, 12 mins. 
  • Once cooked drain in a colander and pop back in the pot. Drizzle with oil and stir to prevent sticking.
  • Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press).
  • Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

TIP: If you're in a hurry you can boil the water in your kettle.

  • Meanwhile, heat a drizzle of oil in a pan on medium-high heat.
  • Add the onion and fry until softened, 4-5 mins.
  • Add the beef mince, garlic and paprika. Fry until browned, 5-6 mins. Use a spoon to break it up. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
  • Add the pepper, half the chopped tomatoes (double for 4p) and cook, 6-8 mins.
  • Add the cooked pasta to the beef mince with half the grated cheddar. Mix well.
  • Season to taste with salt and pepper.
  • Heat for an additional 2-3 mins, until the pasta is warmed through.
  • Meanwhile, roughly chop the parsley (stalks and all).
  • Divide the pasta between bowls.
  • Dollop a spoonful of creme fraiche on top.
  • Garnish with the remaining grated cheddar and parsley.