Try serving this fusion of Mexican and Italian cuisine with steamed rice or warmed flour tortillas!
- 2 corn cobs
- 1 red capsicum, chopped
- 30 g sachet taco seasoning mix
- ½ quantity cold bolognese pasta sauce
- 400 g can canned red kidney beans, rinsed, drained
- ¼ cup adobo sauce
- white corn chips to serve
- sour cream to serve
- chopped avocado, to serve
- fresh coriander to serve
- shredded iceberg lettuce
- Remove husks and silk from corn. Cut corn kernels from cobs.
- Heat an oiled, large frying pan over a medium heat. Add corn and capsicums. Cook, stirring occasionally, for about 2 to 3 minutes, or until tender. Add spice mix. Cook, stirring for 1 minute
- Add bolognese sauce, beans and chipotle. Mix well. Bring to boil. Cover with lid. Simmer for about 5 minutes, or until hot.
- Serve with corn chips, sour cream, avocado, coriander and lettuce.
For extra heat, try adding 1 finely chopped green chilli when cooking capsicums. Try serving with steamed rice or warmed flour tortillas.
You need about 4 cups of bolognaise sauce for this recipe. If you have no leftover bolognese on hand or in the freezer: Panfry 1 chopped onion and ½ cup chopped bacon in a little oil, add 400g mince and cook until well browned. Add 500g jar of pasta sauce and simmer for 10 minutes. Set aside and prepare as directed.
Adobo is a pepper sauce, used in Mexican cooking and it is full of flavour. You can make your own. Combine 1 tablespoon each tomato paste and cider vinegar, 2 crushed garlic cloves, ½ teaspoon each cayenne pepper and paprika, cumin and oregano. Season with a pinch of salt.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.8 g|
|Total carbohydrates||20.4 g|
|- Sugars||8.5 g|
|Dietary fibre||9.0 g|