Taco Pasta Toss

By khojnicki

Ingredients

• Salt and pepper
• 1 lb penne rigate pasta
• 1 tbsp extra virgin olive oil
• 1 lb ground beef sirloin
• 1 large onion, chopped
• 1 large jalepeno chile, halved, seeded and thinly sliced crosswise
• 4 cloves garlic, finely chopped
• 2 tbsp chili powder
• 1 tbsp ground coriander
• 1 1/2 tsp ground cumin
• 1/4 c tomato paste
• One 12 oz. bottle beer or 1 1/2 c chicken stock
• 2 c shredded cheddar, monterey jack or any mexican semisoft cheese
• 2 small plum tomatoes, seeded and chopped
• 1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

While the pasta is working, in a large skillet, heat the EVOO 1 turn of the pan over medium high heat. Add the beef and cook until browned, about 5 minutes. Add three quarters of the onion, the jalepeno, garlic, chili powder, coriander and cumin. Season with salt and pepper. Cook until the onion is softened, 6-7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.

Add the sauce to the pasta and toss. spoon into a serving dish and top with the cheese. Tent to allow the cheese to melt. Top with the remaining onion, the tomatoes and lettuce.