- Salt and pepper
- 1/2 pound whole grain penne
- 1 teaspoon extra-virgin olive oil
- 1 pound ground turkey
- 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
- 1 1/2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 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!
1 comment:
This looks like a fun twist on taco and pasta dishes.
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