Taco Pasta (Print Version)
# Ingredients:
01 -
1 tbsp olive oil.
02 -
1 cup chopped yellow onion.
03 -
1 lb lean ground beef (93%).
04 -
2 tsp garlic, minced.
05 -
1 ½ tbsp chili powder.
06 -
1 ½ tsp ground cumin.
07 -
1 tsp smoked paprika.
08 -
1 ½ cups chicken broth (low-salt).
09 -
2 cups whole milk.
10 -
14.5 oz of fire-roasted tomatoes (don’t drain).
11 -
4 oz of mild green chilies (with liquid).
12 -
12 oz of fusilli pasta.
13 -
1 cup shredded sharp cheddar cheese.
14 -
2 tbsp fresh parsley or cilantro, chopped.
15 -
Black pepper and salt as preferred.
# Instructions:
01 -
Pour oil into a big pan, heat over medium-high, and toss in the onions. Stir and cook for 4 minutes.
02 -
Shift the onions to one side of the pan. Place chunks of beef in the empty space and let it brown for 2-3 minutes. Break it apart, toss in garlic, and cook until the beef’s no longer pink.
03 -
Mix in cumin, chili powder, and paprika with the beef mix. Let it cook for 30 seconds while stirring.
04 -
Add the tomatoes, milk, chilies, and broth. Toss in some salt and black pepper. Bring everything to a light boil.
05 -
Drop in the pasta, turn the heat down to medium-low, and place a lid on the pan. Cook for about 12-14 minutes, giving it a stir halfway through.
06 -
Let it stand for a minute, then mix in the shredded cheese until it’s gooey. If it’s too thick, add a bit more broth. Sprinkle herbs over the top before serving.
# Notes:
01 -
Yields around 10 cups of food.
02 -
You can swap lean beef with a fattier cut—just drain it after cooking.
03 -
If it turns out too thick, pour in more broth to fix the texture.