Ingredients

• Olive or canola oil spray
• 500 g lean beef mince
• 2 teaspoons Mexican Chilli powder
• 250 ml MAGGI All Natural Beef Liquid Stock
• 575 g jar tomato-based pasta sauce
• 440 g can red kidney beans, rinsed and drained
• 300 g can corn kernels, drained
• 1 green capsicum, diced
• 500 g spaghetti

Method

1. Spray a large saucepan with oil and heat.
2. Add beef and chilli powder and cook over medium heat for about 5 minutes, until browned, breaking up any lumps.
3. Stir in stock and pasta sauce, and bring to the boil.
4. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally.
5. Add beans and vegetables and cook a further 5 minutes.
6. While sauce is simmering, cook pasta in a large saucepan of boiling water.
7. Drain and serve with the sauce.
8. Garnish with shredded parsley and spring onions, if desired.
9. Note: Mexican chilli powder, a blend of herbs and ground chilli is not as hot as regular chilli powder, so if substituting with chilli powder, use half the amount.