Taco pasta

This recipe was inspired by my sister-in-law who told us about using leftover mince from tacos with pasta the next night. I made this fresh for a pasta dish because my kids can't handle taco shells yet and gluten free tortillas just don't cut it. The kids ate it all.

500g beef mince
1 large corn cob
half standard can cannelini beans, rinsed.
1 cheek of a red capsicum, finely diced
1/2 sachet taco seasoning (I use Homebrand)
1/2 cup water

cooked pasta for 4. (I used gluten/dairy/egg etc free pasta for my daughter and normal for the rest of us - 2 saucepans/2 spoons but saves money!)

Cut corn off the cob (you can use frozen, but I like fresh better and we had it in the fridge).
Fry up mince in fry pan with a little bit of olive oil. once meat is browned put in corn and capsicum and follow straight away with taco seasoning. Stir and then add water (you might need a bit more). Simmer until sauce has thickened/absorbed. Pour in cannelini beans. Stir and cook for as long as it takes for them to heat through.

Put on top of pasta and grate cheese over the ones who can have it.

You could also put this on top of corn chips to make it nachos and add sour cream (for those without allergies) and avocado/guacamole as well.