Taco Pasta Toss

Tacos are delicious. Pasta is delicious. Rachael Ray is a delicious genius. This recipe has been adapted from a Rachael Ray cooking magazine. It is a family favorite, as everyone gets to top theirs how they like it. Brent, of course, does not put tomatoes on his. We had this for dinner tonight, and everyone gobbled it up. It was the first quiet, nice family dinner we've had in a week.

Enjoy!

Taco Pasta Toss

Ingredients
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.

• Salt and pepper
• 1 pound (454g box) of whole wheat penne rigate pasta
• 1 tablespoon extra virgin olive oil
• 1 pound ground beef (I use extra-lean)
• 1 large onion, chopped, divided
• 1 large jalapeño pepper, minced (optional. I don't use when cooking for kids)
• 4 cloves garlic, finely chopped
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1/4 cup tomato paste
• 1 1/2 cups chicken stock
• 2 cups shredded cheddar or Monterey Jack cheese
• 2 small plum tomatoes, seeded and chopped
• 1/4 head iceberg letuce

Directions

1. 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.
2. Add three-quarters of the onion, the jalapeño (optional), garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion is softened, 6-7 minutes.
3. Stir in the tomato paste for 1 minute, then stir in the chicken broth.
4. 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.
5. Top with the remaining onion, tomatoes and lettuce, sour cream, and even a little salsa, if you like.