Beef Taco Pasta
Tender pasta shells, seasoned ground beef and sweet bell pepper come together in a mild tomato taco sauce finished with melted cheddar.
10 min
Prep
35 min
Cook
4
Serves
700
Calories
Macros · per serving
45g protein
69g carbs
27g fat
Ingredients
For 4 servings
- 500 g lean ground beef
- 300 g pasta shell
- 400 g canned diced tomato
- 150 g onion
- 150 g bell pepper
- 2 clove garlic
- 120 g cheddar cheese
- 2 tsp olive oil
- 2 tsp mild chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 0.75 tsp salt
- 600 ml water
Instructions
- 1
Dice the onion and deseeded bell pepper, mince the garlic and grate the cheddar.
- 2
Heat the olive oil in a large, deep skillet or wide pot with a lid over medium-high heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until beginning to soften.
- 3
Add the beef and cook for 6–8 minutes, breaking it into small pieces, until browned and cooked to an internal temperature of 160°F (71°C), checked with a food thermometer.
- 4
Stir in the garlic, mild chili powder, cumin and oregano; cook for 1 minute. Add the tomatoes with their juice, water, salt and dry pasta shells. Stir well and bring to a boil.
- 5
Reduce the heat to medium-low, cover and simmer gently for 12–15 minutes, stirring every few minutes to prevent sticking, until the pasta is tender. If the sauce is still watery, uncover and simmer for another 1–3 minutes; leave it slightly loose because the cheese will thicken it.
- 6
Turn off the heat and stir in the cheddar until melted. Let stand for 2 minutes, then divide among four bowls.
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