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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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    fermer la fiche

    Super creamy fusilli tacos with smoked cheese

    • Preparation :
    • Cooking :
    • Servings :

    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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