If you’re looking for a dinner that brings flavor, comfort, and minimal cleanup, this Cheesy Fajita Beef Pasta is your new best friend. It’s spicy, beefy, cheesy, and all made in one pot so you know I’m already in love with it. The fajita seasoning gives this dish that bold Tex-Mex vibe, while the gooey cheese pulls it all together for a dinner that’s anything but boring. Let’s dive into this ultimate weeknight dinner winner!
Method
Sauté the Veggies
Start by heating a large pan or deep frying pan with a light spritz of oil. Once the oil is hot, add the diced red onion and sliced peppers. Fry them for a few minutes until they become soft and fragrant. You’ll want to cook them until they start to soften and take on a slight color, making sure they become tender but still have a bit of bite. This process adds the foundation of flavor to the dish, so don’t rush it!
Brown the Beef
Next, add the beef mince to the pan with the softened onion and peppers. Use a spatula or spoon to break up the beef into small pieces as it cooks. Stir occasionally, ensuring the beef is evenly browned and cooked all the way through. This should take about 5-7 minutes. Once the beef is no longer pink and is nicely browned, add the crushed garlic and cook for an additional 30 seconds to bring out the aroma.
Add the Seasonings
Now, it’s time to kick up the flavor! Sprinkle in the fajita seasoning, paprika, and chili powder. Stir well to coat the beef and veggies in the spices. This is where the magic happens the fajita seasoning gives a delicious Tex-Mex kick, while the paprika and chili powder add warmth and depth to the dish. Let the spices cook for about 1 minute to release their full flavor.
Pour in the Liquids and Add Pasta
After the spices have mingled with the beef, pour in the passata (tomato puree) and beef stock. Stir the mixture to combine. Then, add the uncooked pasta straight into the pan. No need to pre-cook it! Just stir everything together, making sure the pasta is evenly distributed in the liquid. The stock will cook the pasta, so make sure it’s fully submerged in the sauce.
Simmer the Pasta
Once everything is stirred together, bring the mixture to a simmer. Let it cook uncovered for about 15 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pan. Keep an eye on the liquid it should mostly absorb into the pasta, but you may need to add a little more stock or water if it dries out too much. The pasta will be almost fully cooked by the end of this stage, with just a little bite left.
Melt the Cheese
Once the liquid has reduced and the pasta is nearly cooked through, sprinkle the grated cheese evenly over the top of the pasta. You want a generous coating of cheese to create that gooey, melty layer. Once the cheese is on top, cover the pan with a lid or some foil. Let it sit for another 5 minutes to allow the cheese to melt into the pasta and the sauce, creating that perfect cheesy texture.
Final Stir and Serve
After the cheese has melted and the pasta is fully cooked, give everything a final stir to combine the cheesy goodness with the pasta and beef. The dish should be creamy, flavorful, and ready to serve. Dish it up into bowls or plates and enjoy!
Necessary Tools
- Large deep frying pan or pot with a lid
- Chopping board & knife
- Wooden spoon or spatula
- Measuring spoons
- Cheese grater
- Ladle (optional, for serving)
Cheesy Fajita Beef Pasta A Spicy, Cheesy One-Pot Wonder!
Cuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes35
minutesIngredients
1 red onion, diced
2–3 small peppers, sliced (any color you like!)
500g 5% fat beef mince
½ tsp crushed garlic
2 tbsp fajita seasoning
1 tsp paprika
1 tsp chili powder
150 g passata (tomato puree)
700ml beef stock
360g uncooked pasta (I used penne, but anything works!)
80g grated cheese (I used cheddar, mozzarella, and Red Leicester)
Directions
- First, I heat a large pan with a little spritz of oil. Then I toss in the diced onion and sliced peppers and fry them for a few minutes until they’re soft and smell amazing.
- Next, I add in the beef mince and crushed garlic, cooking it until the meat is browned and cooked through.
- Time for flavor! I stir in the fajita seasoning, paprika, and chili powder this is where the magic starts.
- I pour in the passata and the beef stock, then add the uncooked pasta straight into the pan. Yep no need to boil it separately!
- I give it all a good stir, then let it simmer uncovered for about 15 minutes. I stir now and then to make sure the pasta doesn’t stick.
- Once most of the liquid has been soaked up and the pasta is almost cooked, I sprinkle all the cheese over the top.
- Then I pop a lid (or foil) on and let it sit for about 5 more minutes until the cheese is fully melted and gooey.
- Done! I give it one final stir and dish it up.
Notes
- Don’t skip stirring while the pasta is simmering, or it might stick to the bottom of the pan.
- Keep the heat medium-low once the pasta is in. Too high, and the liquid might evaporate too fast.
- Make sure the lid is snug when melting the cheese at the end this helps trap the heat so the cheese melts evenly.
Serving Suggestions
- Serve it with a side of garlic bread or tortilla chips for extra crunch.
- Add a dollop of sour cream or guacamole on top if you’re feeling fancy.
- Sprinkle chopped coriander or spring onions for a fresh finish.
- Want more veg? Throw in some corn or black beans during step 4!
Fun Fact
Fajitas were originally a cowboy campfire dish from Texas! The word “fajita” comes from the Spanish word “faja,” meaning “belt” or “strip,” because the meat was cut into strips just like the peppers in this recipe!
Conclusion
This Cheesy Fajita Beef Pasta is the kind of meal I make when I want something cozy, flavorful, and low-effort but still tastes like a big warm hug in a bowl. It’s got everything meat, spice, pasta, and melty cheese. Plus, the one-pot method makes cleanup a breeze. Try it once and you’ll see why this dish is a permanent member of my dinner rotation!
