Cheesy Beef Taco Skillet Pasta
Pasta cooks in a savoury tomato and beef sauce, then finishes with melted cheese. It has the familiar flavours of taco night in a fast, comforting dinner.
Ingredients
Method
- 01
Heat a large deep frying pan on induction setting 7 out of 9 for 2 minutes, until the pan feels hot and a drop of water skitters. Add the oil and onion, then cook for 4 to 5 minutes until softened and lightly golden at the edges.
Tip · Cooking the onion first builds sweetness and gives the sauce a better base flavour. - 02
Add the garlic, cumin, paprika, chilli powder, oregano, 2.5 ml (1/2 tsp) salt, and pepper. Stir for 30 to 45 seconds until the pan smells fragrant and the garlic no longer looks raw.
Tip · Briefly toasting spices wakes up their flavour, but keeping it short stops the garlic from burning. - 03
Add the beef mince and break it up with a spoon. Cook on induction setting 7 out of 9 for 4 to 6 minutes until no pink remains, the meat sizzles briskly, and some browned bits form on the pan.
Tip · Browning the beef adds savoury flavour. Small pieces also mix through the pasta more evenly. - 04
Stir in the tomato purée and cook for 1 minute until it turns a shade darker and smells slightly sweet instead of sharp.
Tip · Cooking tomato purée briefly removes its raw taste and deepens the sauce colour. - 05
Add the chopped tomatoes, water, pasta, and remaining 2.5 ml (1/2 tsp) salt. Stir well, scraping the bottom, and bring to a lively simmer on induction setting 8 out of 9 until small steady bubbles appear across the surface.
Tip · Scraping the bottom loosens the tasty browned bits and helps stop the pasta from sticking. - 06
Cover with a lid or foil and cook on induction setting 4 out of 9 for 10 to 12 minutes, stirring once halfway, until the pasta is tender and the sauce is thick enough to coat a spoon.
Tip · Gentle simmering lets the pasta absorb flavour while staying evenly cooked. - 07
Turn the heat to induction setting 1 out of 9 and stir in 90 g of the cheese until melted and glossy, about 1 minute. The sauce should look creamy and cling to the pasta rather than pool around it.
Tip · Adding most of the cheese off stronger heat keeps it smooth instead of oily. - 08
Sprinkle over the remaining 30 g cheese, cover, and leave for 2 minutes until melted on top and stretchy when you lift a spoonful. Taste and add extra salt or pepper if needed before serving.
Tip · Resting for a moment helps the sauce settle, so the pasta serves up thicker and cheesier.
