Taco Pasta Toss

What you need:

    • Salt and pepper
    • 1 lb. pasta
    • 1 tbsp. EVOO
    • 1 lb. ground beef
    • 1 large onion, chopped
    • 1 large jalapeno, halved and seeded, thinly sliced
    • 4 cloves garlic, finely chopped
    • 2 tbsp. chili powder
    • 1 tbsp. ground coriander
    • 1 1/2 tsp. ground cumin
    • 1/4 cup tomato paste
    • 1 1/2 cups chicken stock
    • 2 cups shredded Monterey Jack
    • 2 small plum tomatoes, seeded and chopped
    • 1/2 small heart romaine lettuce, chopped

Directions:

    1. Bring a large pot of water and salt to a boil. Cook pasta until al dente and drain.
    2. While the pasta is cooking, heat EVOO in a large skillet over medium-high heat. Add beef until browned.
    3. Add 3/4 chopped onion, jalapeno, garlic, chili powder, coriander, and cumin; season with salt and pepper. Cook for 6 to 7 minutes.
    4. Add tomato paste and cook for 1 minute and stir in broth.
    5. Add sauce to pasta and toss.
    6. Top with cheese and cover with foil until cheese is melted, a few minutes.
    7. Top with remaining onion, tomatoes, and lettuce.

Recipe from Rachael Ray