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