Taco Pasta Skillet

Ingredients

• 150g (5.5 oz) lean ground beef, 90%
• 70g (2.5 oz) short pasta, dry
• 100g (scant 1/2 cup) tomato passata
• 35g (1/3 cup) cheddar, grated
• 40g (1/3) onion, diced
• 2 garlic cloves (6g), minced
• 300ml (1.25 cups) beef stock
• 1 tsp ground cumin, 1 tsp chilli powder, 1/2 tsp smoked paprika
• 1/2 tsp fine salt; 2 tbsp coriander, chopped

Method

1. Brown the beef in a dry hot pan, undisturbed 3 min, then break it up and cook until the liquid has gone.
2. Add the onion and garlic and cook 4 min.
3. Stir in the cumin, chilli powder, paprika and salt and toast 30 seconds in the fat.
4. Add the passata and stock, bring to a simmer, then stir in the dry pasta.
5. Cover and cook 12-14 min on a low simmer, stirring twice so nothing catches on the base.
6. The pasta cooks in the sauce and thickens it as its starch releases - do not drain anything.
7. Off the heat, stir in half the cheddar, scatter the rest on top, cover 2 min to melt, then add the coriander.