Tex-Mex Beef with Creamy Avocado Penne
Zesty Tex-Mex Ground Beef Pasta with Avocado Cream
Ingredients:
300g lean ground beef
250g penne pasta
1 ripe avocado
1/2 cup Greek yogurt
1 garlic clove, minced
1 lime, juiced
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1/2 cup corn kernels (fresh or frozen)
1/2 cup black beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Directions:
Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant and translucent.
Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula.
Stir in bell pepper, corn, black beans, cumin, paprika, chili powder, salt, and pepper. Cook for 5–6 minutes until vegetables are tender and flavors meld.
While the beef mixture is simmering, prepare the avocado cream. In a blender or food processor, combine avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy.
Add the cooked penne to the skillet with the beef mixture. Toss well to coat.
Remove from heat, gently fold in the avocado cream until evenly distributed.
Serve warm, garnished with fresh chopped cilantro.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings