Directions
- 1Heat a large pan over medium-high heat.
- 2Add beef, paprika, garlic granules, taco seasoning, salt and pepper. Fry for 4–5 mins until browned.
- 3Add onion and peppers, cook 3–4 mins until soft.
- 4Stir in garlic purée and tomato purée.
- 5Pour in stock and stir through cream cheese until melted.
- 6Add gnocchi and simmer 4–5 mins with a lid on until soft and sauce thickens.
- 7Top with cheddar and Red Leicester, pop the lid on and let melt for 2–3 mins.
- 8Garnish with fresh coriander or parsley and serve.
Ingredients
- 500 g beef mince
- 3 tbsp taco seasoning
- salt
- pepper
- 1 onion, finely diced
- 2 mixed peppers, sliced
- 4 tsp garlic purée
- 1 tbsp tomato purée
- 300 ml hot beef stock
- 120 g light cream cheese
- 500 g gnocchi
- 60 g cheddar, grated
- 60 g Red Leicester, grated
- fresh coriander or parsley
- paprika
- garlic granules
Equipment
large panlid
Tips
- Use frozen onion and peppers to save even more time for busy weeknights.
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