Taco Pasta Toss

Salt and pepper

1 pound penne rigate or whole grain penne rigate pasta [I used rigatoni which I had in the cupboard and about 1/2 lb because Adam just eats the meat.]

1 pound hamburger [they used ground sirloin and added some olive oil - I just used regular hamburger and so had enough fat, I even drained some]

1 large onion, chopped

1 large jalapeño chile, seeded and minced

4 cloves garlic, finely chopped

2 tablespoons chili powder [I used ancho chili powder]

1 1/2 teaspoons ground cumin

1 tablespoon ground coriander

1/4 cup tomato paste

One 12-ounce bottle beer or 1 1/2 cups chicken stock [I actually used vegetable broth here]

2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese [I used the shredded Mexican store blend]

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, brown the beef, about 5 minutes. Add the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the broth.

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. You can top this with extra onion, tomatoes and lettuce like tacos if you like - we didn't.

Serves 4 [as usually with RR more than that]