Taco Pasta Toss

This recipe can look a little overwhelming at first, but it's actually a very quick recipe despite the amount of ingredients. It backs a lot of flavor - this was our first time using coriander - which was a great touch!

(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

Directions:

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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