About this recipe:This hearty dish is quick and easy to make. Minced beef, kidney beans and spaghetti are microwaved together in a spicy tomato sauce. Enjoy during the cold winter months.
450g minced beef
1 onion, chopped
1 1/2 teaspoons chilli powder
1 teaspoon dried basil
3/4 teaspoon garlic granules, divided
170g tomato puree
115g spaghetti, broken into 5cm pieces
1 (410g) tin kidney beans, drained
120g grated Cheddar cheese
250ml soured cream
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Method Prep:10min › Cook:20min › Ready in:30min
Crumble beef into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chilli powder, basil, 1/2 teaspoon garlic granules, passata, tomato puree and water. Cover bowl with cling film and microwave on high for 10 minutes.
Stir broken spaghetti into meat mixture; cover with cling film and microwave on high for 6 minutes. Stir, cover and microwave on high for 3 to 4 minutes or until spaghetti is tender. Stir in beans, cover and let stand 5 minutes.
In a separate bowl, combine cheese, soured cream and remaining 1/4 teaspoon garlic granules. Microwave on medium-high for 2 minutes or until cheese is melted. Serve over spaghetti mixture.