Taco Pasta (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 cup yellow onion, chopped.
03 - 1 pound 93% lean ground beef.
04 - 2 teaspoons minced garlic.
05 - 1½ tablespoons chili powder.
06 - 1½ teaspoons cumin.
07 - 1 teaspoon paprika.
08 - 1½ cups low-sodium chicken broth.
09 - 2 cups whole milk.
10 - 14.5 ounces fire roasted tomatoes, undrained.
11 - 4 ounces mild green chilies, undrained.
12 - 12 ounces fusilli pasta.
13 - 1 cup sharp cheddar cheese, shredded.
14 - 2 tablespoons fresh cilantro or parsley.
15 - Salt and black pepper to taste.

# Instructions:

01 - Heat oil in large pan over medium-high heat. Cook onion 4 minutes.
02 - Push onions aside, add beef in chunks. Brown 2-3 minutes before breaking up. Add garlic and cook until beef is done.
03 - Stir in chili powder, cumin, and paprika. Cook 30 seconds.
04 - Pour in broth, milk, tomatoes, and chilies. Season with salt and pepper. Bring to simmer.
05 - Add pasta, reduce heat to medium-low. Cover and cook 12-14 minutes, stirring halfway.
06 - Let rest 1 minute. Stir in cheese until melted. Add extra broth if needed. Top with herbs.

# Notes:

01 - Makes about 10 cups.
02 - Can use fattier beef if drained after cooking.
03 - Add broth at end to adjust consistency.

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