Pasta estilo taco

Ingredientes

• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 lb 93% lean ground beef*
• Salt (and black pepper)
• 2 tsp minced garlic
• 1 1/2 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 tsp paprika
• 1 1/4 cups low-sodium chicken broth, (then 1/4 cup more if needed)
• 2 cups whole milk
• 1 (14.5 oz) can fire roasted tomatoes ((undrained))
• 1 (4 oz) can can mild green chilies ((undrained))
• 12 oz. fusilli pasta
• 1 cup (4 oz) shredded sharp cheddar cheese, (plus more for serving if desired)
• 2 Tbsp chopped fresh cilantro (or parsley (optional))

Preparación

1. 1

   Heat olive oil in a 12-inch saute pan (4 quart) or a pot over medium-high heat. Add onion and saute 4 minutes.

2. 2

   Scoot onion to the side and crumble in beef into pan in small chunks, season lightly with salt.

3. 3

   Let the beef cook until slightly browned on bottom about 2 to 3 minutes then break up beef, toss with onions and add garlic. Continue to cook while tossing and breaking up beef occasionally, until beef is cooked through, about 3 to 4 minutes longer (drain fat if you used a fattier ground beef).

4. 4

   Add chili powder, cumin and paprika and cook 30 seconds, tossing occasionally.

5. 5

   Pour in chicken broth, milk, tomatoes, and green chilies. Season mixture with salt and pepper to taste. Bring mixture to a simmer then add pasta and stir (try to submerge pasta in liquid as much as possible).

6. 6

   Reduce heat to medium-low, cover and simmer 6 minutes. Then stir and continue to cook until pasta is tender about 6 to 8 minutes longer. Stir again.

7. 7

   Let rest off heat 1 minute for liquid to soak in, then toss in cheddar cheese and let melt. Thin with a little more chicken broth as needed.

8. 8

   Garnish with cilantro or parsley if desired.