Rachael Ray's Taco Pasta Toss

This recipe was featured in last month's Rachael Ray magazine.
salt and pepper
 1 pound penne rigate or whole grain penne rigate pasta
 1 tablespoon extra-virgin olive oil (EVOO)
 1 pound ground beef sirloin
 1 large onion, chopped
1 large jalapeño chile—halved, seeded if desired and thinly sliced crosswise
 4 cloves garlic, finely chopped
2 tablespoons chili powder (about 2 palmfuls) 
1 1/2 teaspoons ground cumin (about 1/2 palmful)
 1 tablespoon ground coriander (about a palmful)
 1/4 cup tomato paste
One 12-ounce bottle beer or 1 1/2 cups chicken stock 
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg letuce 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 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 jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.



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 the remaining onion, the tomatoes and lettuce— just like tacos!