Taco Beef Pasta (Print Version)
# Ingredients:
01 -
455g (1lb) extra lean ground beef.
02 -
Cooking oil spray.
03 -
1 onion, finely diced.
04 -
2 cloves garlic, minced.
05 -
1 red pepper, diced.
06 -
1 green pepper, diced.
07 -
3/4 cup (180ml) passata.
08 -
3/4 cup (130g) sweetcorn.
09 -
200g (7oz) uncooked fusilli pasta.
10 -
2.25 cups (500ml) beef stock.
11 -
3 tbs light cream cheese.
12 -
60g (2oz) cheddar, grated.
13 -
2 spring onions, sliced.
14 -
Handful of coriander, chopped.
15 -
1.5 tsp cumin.
16 -
1.5 tsp paprika.
17 -
1.5 teaspoons Mexican Chili powder.
18 -
1/2 tsp oregano.
19 -
1/4 teaspoon garlic powder.
20 -
1/4 teaspoon onion powder.
21 -
1/2 teaspoon cayenne pepper.
# Instructions:
01 -
Cook ground beef in deep frying pan over medium-high heat until browned. Add taco seasonings, stir to coat. Remove and set aside.
02 -
Spray pan with oil, cook onion, garlic and peppers until softened.
03 -
Return beef to pan. Add passata and corn. Add uncooked pasta and stock.
04 -
Bring to boil, then reduce heat slightly. Cook until liquid reduces and pasta is done, about 12-13 minutes.
05 -
Stir in cream cheese and cheddar until melted. Season with salt and pepper. Top with spring onions and cilantro.
# Notes:
01 -
Can adjust spice level by varying cayenne pepper amount.
02 -
Add water if pasta needs more liquid to cook.