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Super creamy fusilli tacos with smoked cheese

cadran
Preparation : Cooking :
couteau
Difficulty :easy
chapeau-chef
Servings :

You’re going to LOVE these super creamy fusilli tacos with smoked cheese. In collaboration with Liberté Canada, I created a pasta dish using their Mediterranean Plain 10% yogurt (AKA the king of texture). This pasta is so creamy, you’re going to want to spread it all over your face! Enjoy your meal !

Ingredients

  • 200 g pancetta, diced
  • Olive oil
  • 1/2 red onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 650 g extra-lean ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1 can 796 ml diced tomatoes with Italian spices
  • 1/2 cup chicken broth
  • 454 g fusilli
  • 1 1/4 cups Liberté Méditerranée Plain 10% yogurt
  • 2 cups grated Le Boucan cheese (or other firm smoked cheese)
  • Salt and pepper from the mill

Preparation

  • In a large pot heated over medium-low heat, place the pancetta and add a thin drizzle of olive oil. Cook for 5 minutes while stirring.
  • Add the onion and garlic and continue cooking, stirring frequently, 3 to 4 minutes.
  • Increase heat to medium high, add the ground beef and the spices then season with salt and pepper. Cook, 7 to 8 minutes, until the meat is cooked. Break up into small pieces.
  • Reduce heat to medium, add the bell peppers, diced tomatoes and chicken broth then mix. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
  • In a large saucepan filled with boiling salted water, cook the fusilli al dente according to package directions. Pour into a colander and drain well.
  • Pour the pasta into the sauce followed by the cheese and yogurt and mix well. Cook 2 minutes to warm up.
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