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Mexican sausage pasta with cheesy tortillas

  • 0:10 Prep
  • 0:40 Cook
  • 6 Servings


  • 2 teaspoons olive oil
  • 1 medium brown onion, chopped
  • 8 (680g) beef herb and garlic sausages
  • 1 medium red capsicum, chopped
  • 1 medium zucchini, chopped
  • 410g can chopped tomatoes
  • 375g jar medium thick and chunky salsa
  • 10 mini flour tortillas
  • 1 1/4 cups grated tasty cheese
  • 2 tablespoons finely chopped fresh coriander
  • Cooked fusilli pasta, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 3 minutes or until softened. Squeeze sausage filling from casings into pan. Cook, stirring for 8 minutes, breaking up sausage mince with a wooden spoon, until browned. Drain excess fat from pan.
  • 2
    Add capsicum and zucchini. Cook, stirring, for 3 minutes. Add tomato and salsa. Reduce heat to low. Simmer, uncovered, for 20 minutes, stirring occasionally, until slightly thickened.
  • 3
    Meanwhile, line 2 large trays with foil. Place 5 tortillas on each tray. Sprinkle with cheese. Bake for 5 to 7 minutes, swapping trays halfway during cooking, until cheese is melted and tortillas are golden. Sprinkle with coriander. Fold tortillas in half.
  • 4
    Serve sausage mixture with pasta and cheesy tortillas.

Source: taste.com.au


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