Taco Pasta
Spice Mix:
2 tsp cumin
½ tbsp paprika
½ tbsp Mexican chili
¼ tsp garlic powder
¼ tsp onion powder
½ tsp oregano
½ tsp salt
Ingredients:
350 g ground beef
1 small red onion, chopped
1 garlic clove, minced
1 yellow pepper, chopped
1 red pepper, chopped
½ dl frozen sweet corn
1 tsp oil for frying
200 g penne pasta
1 tin diced tomatoes
500 ml water
2 beef stock cubes
Toppings (or sides):
2 tomatoes, diced
Iceberg lettuce, shredded
Black olives
Grated cheese
Fresh parsley
Heat the oil in a pan and add the beef mince. Cook until browned.
Add the chopped onion and minced garlic to the pan and sauté for another 1-2 minutes.
Stir in the spice mix and cook for an additional minute.
Add the diced tomatoes, water, and beef bouillon cubes to the pan along with the uncooked penne pasta.
Bring to a boil, then cover the pan with a lid.
Allow the dish to simmer on low heat for 10-15 minutes, or until the pasta is cooked. Stir occasionally to ensure the pasta cooks evenly in the sauce.
Serve the dish topped with iceberg lettuce, diced tomatoes, olives, grated cheese, and fresh parsley.