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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another recipe from the March '10 Everyday with Rachael Ray. I love this woman! This mixes some of my favorite things, pasta and tacos! Another 30 Minute Meal! Ingredients:
salt |
pepper |
1 lb whole grain penne, or regular if you prefer |
1 tablespoon extra virgin olive oil |
1 lb ground sirloin |
1 large onion, chopped |
1 large jalapeno chile, halved, seeded if desired and thinly sliced crosswise |
4 garlic cloves, finely chopped |
2 tablespoons chili powder |
1 tablespoon ground coriander |
1 1/2 teaspoons ground cumin |
1/4 cup tomato paste |
12 ounces beer or 1 1/2 cups chicken stock |
2 cups shredded monterey jack cheese |
2 small plum tomatoes, seeded and chopped |
1/4 head iceberg lettuce |
Directions:
1. Bring a large pot of water to a boil, salt it, ad the pasta and cook until al dente. Drain and return to the pot.
2. While the pasta is working, in a large skillet, heat the oil, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes.
3. Add 3/4 of the onions, the jalapeno, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is soft, 6 to 7 minutes.
4. Stir in the tomato paste for 1 minute, then stir in the beer.
5. 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.
6. Top with the remaining onion, the tomatoes and lettuce- just like tacos!
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