It’s been a nice week, the pollen is still caked onto us all and everything around us. I had a package from Old Navy waiting on my door step this afternoon and I had to literally wipe the outside clean of all the pollen before bringing it in the house. For me, it’s not bad to be outdoors – I’ve taken a short lunch walk the past two days to meet friends for lunch. Tuesday, I went to Dos Perros and enjoyed two tacos – the vegetable (mushroom, onion, & squash) and the shrimp – both were great and I love their salsa and chips. Today, I went to Bull McCabe’s and was really impressed with their veggie burger, and I believe my friend was equally impressed with the Turkey Rueben.
For dinner tonight I made a Taco Pasta Toss - the taco flavor hits you right away, and is spot on. That being said those flavors in a pasta dish ended up being a bit too shocking for my taste buds, perhaps a bit too odd for me to repeat again. My husband seemed to really enjoy it though and gave me a nice compliment on it...if it looks intriguing, give it a try.
- Salt and pepper
- 1 pound whole grain penne rigate pasta
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 pound ground beef sirloin (we used turkey)
- 1 large onion, chopped, divided
- 1 large jalapeño halved, seeded and thinly sliced crosswise
- 4 cloves garlic, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 1/2 tablespoons ground cumin
- 1/4 cup tomato paste
- 1 12-ounce bottle beer or 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 lettuce or 1/2 small heart romaine lettuce, chopped
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, 6-7 minutes. Stir in the tomato paste, cook 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!
Recipe courtesy of Rachael Ray