Taco Pasta Toss

• Salt and pepper
• 1 pound penne rigate pasta, regular or whole grain
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 pound ground beef sirloin
• 1 large onion, chopped, divided
• 1 large jalapeño pepper, halved, seeded if desired and thinly sliced crosswise
• 4 cloves garlic, finely chopped
• 2 tablespoons chili powder (about 2 palmfuls)
• 1 1/2 teaspoons ground cumin (about 1/2 palmful)
• 1 tablespoon ground coriander (about a palmful)
• 1/4 cup tomato paste
• One bottle beer (12 ounces) or 1 1/2 cups chicken stock
• 2 cups shredded cheddar, Monterey Jack or any Mexican semi-soft cheese
• 2 small plum tomatoes, seeded and chopped
• 1/4 head iceberg letuce or 1/2 small heart of romaine lettuce, chopped

Preparation

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, one 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 jalapeño, garlic, chili powder, cumin and coriander; 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, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, tomatoes and lettuce – just like tacos!