One Pot Taco Pasta

Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes

I love sharing recipes from others that share the C2T state of mind. Alex Snodgrass of thedefineddish.com is one who celebrates wholesome food in smarter and tasty ways. Especially in ways I haven’t even thought of. Taco love in pasta!

Ingredients

2 tablespoons extra virgin olive or avocado oil
1 pound grass beef
1/2 onion, small diced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons tomato paste
10oz. can crushed tomato
12oz. box Jovial Brown Rice Pasta Fusilli Pasta (any fusilli, elbow, or penne pasta)
4 cups chicken broth
1 cup shredded Oaxaca cheese (optional)

For garnish(optional)

Sliced avocado
Sliced radish
Sliced jalapeño

Chef Tips

If you don’t have one pot big enough to boil the pasta in the same pot. Boil in a separate pot.

Preparation

Step 1

Heat oil over medium-high heat in a large Dutch oven. Brown the beef, breaking it up with the back of a spoon, until it is no longer pink. About 7 minutes. Set aside in a separate bowl.

Step 2

Sauté the onion in the rendered beef fat until tender. About 5-6 minutes. Add the tomato paste and cook for one more minute.

Step 3

Season the beef with salt, pepper, chili powder, cumin, and oregano. Toss to coat evenly.

Step 4

Add the pasta, the can of crushed tomatoes, and the broth. Stir to combine.

Step. 5

Bring to a boil, then adjust heat to a slow steady boil, stirring occasionally and cook pasta for 13 minutes. Turn off heat and stir in the beef mixture and cheese (if using). If the liquid has evaporated too much just add a touch of water.

Garnish (optional) with freshly chopped cilantro, sliced avocado, sliced jalapeños, and radishes.