Taco Pasta Toss

(Courtesy of Rachel Ray)

Ingredients:
Salt and pepper
1 lb. penne rigate or whole grain penne rigate pasta
1 Tbsp. extra-virgin olive oil
1 lb. ground beef sirloin
1 large onion, chopped
1 large jalapeno chile, halved, seeded if desired, and thinly sliced crosswise
4 garlic cloves, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 Tbsp. ground coriander
1/4 c. tomato paste
1 (12 oz.) bottle beer or 1 1/2 c. chicken stock
2 c. shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped

Directions:
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, heat the extra-virgin olive oil, over medium-high heat.  Add the beef and cook until browned, about 5 minutes.  Add 3/4 of the onion, the jalapeno, garlic, chili powder, coriander and cumin; season with salt and pepper.  Cook until the onion is softened, 6-7 minutes.  Stir in the tomato paste for 1 minute, the stir in the beer.

Add the sauce to the pasta and toss.  Spoon into a serving dish, to pwith the cheese and tent with foil to melt the cheese, about 1 minute.  Top with the remaining onion, the tomatoes and lettuce.

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