Spicy Beef Pasta Tacos

A filling of ground beef and short pasta bound by a smooth, spicy tomato sauce. Melted cheddar adds richness and texture, while the soft tortilla wraps everything into a complete and hearty meal.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 1067
• Protein: 51 g
• Carbs: 114 g
• Fat: 42 g

Ingredients

• 250 g Dried pasta ( small shapes like macaroni or fusilli )
• 400 g Ground beef 15% fat ( fresh )
• 8 piece Soft tortilla (for filling), made from corn ( wheat or corn )
• 1 piece Onion ( finely minced )
• 1 piece Red bell pepper ( finely diced )
• 150 g Cheddar cheese ( shredded )
• 200 ml Tomato juice ( plain )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Hot pepper en poudre
• 0.5 piece Fresh cilantro optional ( bunch, leaves picked )
• 1 pinch Gray sea salt
• 1 piece Jalapeño Pepper ( seeded and minced )

Instructions

1. Cooking the pasta

   Plunge the dry pasta into a large pot of boiling salted water. Cook them al dente; they should remain slightly firm as they will continue cooking in the sauce. Drain and set aside.

2. Searing the meat and vegetables

   In a skillet with olive oil, brown the ground beef over high heat. When the meat starts to color and sizzle, add the onion, bell pepper, and jalapeño pepper. Sauté until the onion is translucent.

3. Binding the filling

   Add the cumin, paprika, and chili powder. Pour in the tomato juice. Let it reduce at a simmer until the sauce coats the spoon. Stir in the pasta and half of the cheddar to bind everything together.

4. Assembling the tacos

   Heat the tortillas in a dry pan. Generously fill with the pasta and meat mixture. Sprinkle with the remaining cheddar and fresh cilantro before serving.

Chef's tips

• Never rinse your pasta after cooking; the starch helps the sauce stick better.
• If the filling is too dry, deglaze with a splash of the pasta cooking water.
• Brown the meat thoroughly at the start to develop deep, savory flavors from the pan drippings.

Storage

Store the filling and tortillas separately in the fridge. The filling keeps for 3 days in an airtight container.