1 pound penne rigate or whole grain penne rigate pasta
1 tablespoon EVOO
1 pound grond beef sirloin (i halved the meat)
1 large onion, chopped
1 large jalapeno chile - halved, seeded and thinly sliced crosswise
4 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 - 14.5 oz. can of black beans
1/4 cup tomato paste
one 12-ounce bottle beer or 1 1/2 cup chicken stock
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped
1. 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.
2. While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeno, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the drained and rinsed black beans. Stir in the tomato paste for 1 minute, then stir in the beer/stock.
3. 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. Top with remaining onion, the tomatoes and lettuce - just like tacos!
Everyday with Rachael Ray magazine