Cheesy Beef and Corn Farfalle
Cheesy Beef and Corn Farfalle
Ingredients
For the Pasta
- 12 ounces farfalle pasta
- 1 tablespoon salt, for pasta water
For the Beef and Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 1/2 cups frozen corn, thawed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain well and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat from the skillet.
⏱️ 8 min
- 3
Reduce heat to medium. Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Add the minced garlic, chili powder, ground cumin, and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 5 min
- 4
Stir in the undrained diced tomatoes, tomato paste, and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for 5-7 minutes to allow the flavors to meld.
⏱️ 7 min
- 5
Uncover the skillet and stir in the thawed frozen corn. Add the cooked and drained farfalle pasta to the beef and corn mixture. Stir well to combine, ensuring the pasta is evenly coated with the sauce.
⏱️ 3 min
- 6
Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the pasta mixture. Cover the skillet for 2-3 minutes, or until the cheese is melted and gooey.
⏱️ 3 min
- 7
Stir the melted cheese into the pasta until fully incorporated. Taste and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh chopped cilantro if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef and Corn Farfalle
Ingredients
For the Pasta
- 12 ounces farfalle pasta
- 1 tablespoon salt, for pasta water
For the Beef and Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 1/2 cups frozen corn, thawed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain well and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat from the skillet.
⏱️ 8 min - 3
Reduce heat to medium. Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Add the minced garlic, chili powder, ground cumin, and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 5 min - 4
Stir in the undrained diced tomatoes, tomato paste, and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for 5-7 minutes to allow the flavors to meld.
⏱️ 7 min - 5
Uncover the skillet and stir in the thawed frozen corn. Add the cooked and drained farfalle pasta to the beef and corn mixture. Stir well to combine, ensuring the pasta is evenly coated with the sauce.
⏱️ 3 min - 6
Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the pasta mixture. Cover the skillet for 2-3 minutes, or until the cheese is melted and gooey.
⏱️ 3 min - 7
Stir the melted cheese into the pasta until fully incorporated. Taste and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh chopped cilantro if desired.
⏱️ 2 min