Taco Pasta Toss

• salt
• pepper
• 1 lb whole grain penne, or regular if you prefer
• 1 tablespoon extra virgin olive oil
• 1 lb ground sirloin
• 1 large onion, chopped
• 1 large jalapeno chile, halved, seeded if desired and thinly sliced crosswise
• 4 garlic cloves, finely chopped
• 2 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 12 teaspoons ground cumin
• 14 cup tomato paste
• 12 ounces beer or 1 12 cups chicken stock
• 2 cups shredded monterey jack cheese
• 2 small plum tomatoes, seeded and chopped
• 14 head iceberg lettuce

1. Bring a large pot of water to a boil, salt it, ad the pasta and cook until al dente.
2. Drain and return to the pot.
3. While the pasta is working, in a large skillet, heat the oil, 1 turn of the pan, over medium-high heat.
4. Add the beef and cook until browned, about 5 minutes.
5. Add 3/4 of the onions, the jalapeno, garlic, chili powder, coriander and cumin; season with salt and pepper.
6. Cook until the onion is soft, 6 to 7 minutes.
7. Stir in the tomato paste for 1 minute, then stir in the beer.
8. Add the sauce to the pasta and toss.
9. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute.
10. Top with the remaining onion, the tomatoes and lettuce- just like tacos!

salt, pepper, grain penne, extra virgin olive oil, ground sirloin, onion, jalapeno chile, garlic, chili powder, ground coriander, ground cumin, tomato paste, chicken stock, shredded monterey jack cheese, tomatoes

Taken from www.food.com/recipe/taco-pasta-toss-414868 (may not work)