Tex Mex Pasta with Ground Beef
and spicy cumin broccoli
With spiced ground beef and pasta, this is a one pan taco-inspired dish. Serve it with spicy (or not) roasted broccoli on the side.
Smarts: Pay attention to the measurement provided for the pasta here. It's a lower amount than we often use in pasta dishes to be sure that the entire dish will fit in one large skillet. (If it still doesn't fit in the skillet you use, follow instructions provided to transfer the pasta to a baking dish for the final step.)
- Cumin, ground - 3 tsp
- Chili powder - 2 tsp
- Salt - 1 tsp
- Coriander, ground - 1/2 tsp
- Oregano, ground - 1/2 tsp
- Black pepper - 1/2 tsp
- Garlic powder - 1/2 tsp
- Pasta, fusilli - 4 oz (sub any pasta shape)
- Bell peppers, any color - 1, chopped
- Oil, cooking - 1 Tbsp
- Beef, ground and lean - 1 lb
- Tex Mex Spice Mix (ingredients listed separately) - ~2 Tbsp
- Tomato paste - 6 Tbsp
- Water - 1 cup
- Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
- Cheese, any shredded blend - 2 oz + 2 oz
- Sour cream or plain yogurt (opt) - for serving
- Broccoli - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Lemon juice - 1 tsp
- Pasta - (If prepping right before cooking, get oven heating first.) Bring a stock pot of salted water to boil. Boil pasta according to package directions. (Can be done up to 5 days ahead)
- Broccoli / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make spice blend - Combine cumin (portion for spice blend), chili powder, salt, ground coriander, oregano, black pepper, and garlic powder. (Can be done up to 5 days ahead)
- Heat oven to 400F / 204C.
- On a sheet pan, toss broccoli with oil (portion for broccoli). Season with cumin (portion for broccoli), red pepper flakes, and some salt and pepper.
- Roast broccoli, shaking the pan halfway through cooking, until golden brown and tender, ~20 minutes.
- While broccoli roasts, heat a large oven-safe skillet with oil (portion for pasta) over medium heat. Add bell peppers and cook until tender, 4 to 5 minutes.
- To bell peppers, add beef and spice mix and cook, breaking beef apart, until cooked through, 6 to 8 minutes.
- Stir tomato paste into beef mixture. Add water and tomatoes (including liquid) and bring to a simmer.
- Stir pasta and first portion of cheese into sauce. (Note: If it won’t all easily fit in the skillet, you can transfer it to a lightly oiled baking dish that is safe to use under the broiler.)
- When broccoli is done roasting, remove it from the oven and turn on the oven’s broiler.
- Squeeze lemon juice over broccoli and cover to keep warm.
- Top pasta with second portion of cheese and place under broiler until cheese is melted, 4 to 5 minutes.
- Serve pasta with sour cream on top and broccoli on the side. Enjoy!
I only found fire roasted tomatoes with garlic at the store and it was excellent! Could have used more pasta but I eyeballed it anyway. I did not use the broiler, just set the lid on my skillet to melt the cheese(I've been burned by putting my skillet under the broiler one too many times!).0 Helpful
I made this with onion and garlic and ground impossible burger. Cumin portion was a bit much for our taste. Otherwise good.0 Helpful
Made the original but used chickpea pasta. Two thumbs up all the way around here. Will definitely make it again.0 Helpful
We doubled the pasta and it still wasn’t the proportions in the photo. Tasty though.0 Helpful
Everyone ate everything. We did zuchinni instead of broccoli (because we needed to use it up). SO MUCH LEFT OVER! Which I should remember about pasta dishes from CookSmart. We set the same number of servings for the sandwiches earlier this week as we did for the pasta and everyone was hungry after we were done with the sandwiches but a very sizable chunk of the pasta was left over.0 Helpful
Good leftovers but no real differentiator from any other tomato sauce pasta0 Helpful