Taco PastaCourse: Pasta Recipes
1 pack of pasta (I used fusilli, but it would be better if you use mini mussel pasta)
700 g ground beef
1 large onion
1 tsp Olive oil
3 large tomatoes
4 Mexican peppers
1 small tin of Mexican beans (Net weight: 220 g Heinz)
350 g Cheddar cheese
1 tsp Tomato paste
1/3 bunch chervil or parsley
1 water b. The water of the cooked pasta
1 tsp Thyme, Ground pepper, Paprika, Cumin
2 tsp Sugar
2 dessert k. taco seasoning
- Fry the minced meat in a non-stick pan. After frying, add the chopped onion and olive oil. When the onions turn pink, add the tomato paste and chopped pepper. Fry for another 5 minutes and add the chopped tomatoes to it. Close the lid and cook on low heat for 15 minutes.
- In the meantime, you can boil the pasta. Pour the pasta into boiling water to which you add plenty of water and salt. Cook it for the time written on the package (still check whether it is cooked). Set aside 1 cup of the pasta water.
- After the tomatoes are cooked, add the pasta water and spices and cook for another 10 minutes.
Lastly, we add the Mexican beans, finely chopped parsley and cheddar cheese and cook until the cheese melts. Taco Pasta is ready.
- You can grate some Cheddar cheese on it and serve!