Beef Taco Pasta
- 1 T oil
- 1 c diced onion
- 1 t minced garlic
- 1 lb ground beef
- 1 t salt
- 1 t freshly ground black pepper
- 1 t chili powder (to taste)
- 1/2 t ground cumin
- 1/2 t dried oregano
- 1/4 t cayenne pepper
- 400 g canned chopped tomatoes (undrained)
- 3 diced chilis
- 8 oz wide egg noodles
- 1.75 c beef broth
- 2 c shredded cheddar cheese
- 3 thinly sliced green onions
1. Cook the onion and garlic in a large pot with the oil over medium heat for 2-3 minutes, or until they begin to soften.
Add the ground beef and continue to cook until the beef is fully browned.
2. Add the salt, pepper, chili powder, cumin, oregano, diced tomatoes, and chiles. Stir to combine with the beef.
Add the noodles and beef broth. Stir to combine and push the noodles down until they are mostly submerged under the broth.
Place a lid on the pot and allow it to come up to a simmer.
3. When it begins to simmer heavily, turn the heat down slightly (just above low) and allow it to continue simmering for 10 minutes.
Stir every few minutes to keep the pasta from sticking to the bottom of the pot.
4. After about 10 minutes the pasta should be fully cooked and most of the broth absorbed.
If it is still slightly watery, let it continue to cook for a minute or two without the lid.
Taste the pasta and if it is not spicy enough for you, add the cayenne pepper.
5. Add the cheese and stir it in until it is fully melted.
Sprinkle the green onions over top and serve.
SJ Note 17 June 2016: Tasty! A bit watery, so I've dropped the broth from 2 cups to 1 & 3/4 cups. Could do with more cheese for our taste, so I upped it from 1 cup to 2 cups. I want more spice in this, so I upped the cayenne from 1/8 tsp to 1/4 tsp. Also noted down the salt and pepper we added, and how many chilis we used (fresh instead of canned). Will have again.