One Pot Cheesy Taco Pasta
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
One Pot Cheesy Taco Pasta is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 (5 ounce) can tomato paste
- 4 cups beef stock
- 1 pound uncooked pasta (I used shells)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- ½ teaspoon dried oregano
- 2 cups (8 ounces) shredded Mexican-blend cheese
- toppings: diced avocado, finely-chopped fresh cilantro, lime wedges and/or sour cream
Method
Sauté the beef and veggies. Warm the olive oil in a large stockpot over medium-a hot burner. Tip in the ground beef and sauté, breaking it up with a wooden spoon as it cooks, for 3 minutes. Tip in the onion, bell pepper, garlic and continue sautéing for 5 minutes, stirring occasionally, until the beef is browned and the veggies are softened. Stir in the tomato paste until it is evenly combined.
Let it bubble gently. Tip in the beef stock, 1 cup water, pasta, chili powder, cumin, salt, oregano and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Lower heat to medium, or whatever temperature is needed to maintain a let it bubble gently. Continue cooking for 10 minutes or until the pasta is *just* al dente, stirring the pasta frequently so that it does not accidentally burn on the bottom. If you find that you need more liquid to finish cooking the pasta, just mix in ⅓ cup of additional water whenev
Salt Tip in the cheese and stir until combined. Taste and season with additional salt if needed.
Plate Plate while it is hot, topped with your desired toppings, and enjoy!
