Tex Mex Pasta with Ground Beef
and spicy cumin broccoli

Name: Tex Mex Pasta with Ground Beef
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 tsp Cumin, ground; 2 tsp Chili powder; 1 tsp Salt; 1/2 tsp Coriander, ground; 1/2 tsp Oregano, ground; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 4 oz Pasta, fusilli (sub any pasta shape); 1 Bell peppers, any color, chopped; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; ~2 Tbsp Tex Mex Spice Mix (ingredients listed separately); 6 Tbsp Tomato paste; 1 cup Water; 1 can Tomatoes, diced and fire-roasted (14 oz / 397 g); 2 oz + 2 oz Cheese, any shredded blend; for serving Sour cream or plain yogurt (opt); 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1/2 tsp Red pepper flakes (opt); 1 tsp Lemon juice

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

$Tex Mex Pasta with Ground Beef$

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.)

Ingredients

Metric

Servings:

Tex Mex Spice Mix:

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

Tex Mex Pasta:

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

Spicy Cumin Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp
Cumin, ground - 1 tsp
Red pepper flakes (opt) - 1/2 tsp
Lemon juice - 1 tsp

Prep

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)

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Make

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!

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