Spicy Beef Pasta Tacos
Ingredients
- 250 gDried pasta (small shapes like macaroni or fusilli)
- 400 gGround beef 15% fat (fresh)
- 8 pcSoft tortilla (for filling), made from corn (wheat or corn)
- 1 pcOnion (finely minced)
- 1 pcRed bell pepper (finely diced)
- 150 gCheddar cheese (shredded)
- 200 mlTomato juice (plain)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 0.5 pcFresh cilantro (bunch, leaves picked)
- 1 pinchGray sea salt
- 1 pcJalapeño Pepper (seeded and minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the filling and tortillas separately in the fridge. The filling keeps for 3 days in an airtight container.
