Taco night meets Sunday Pasta Night.

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning.

3. Drain fat.

4. Add canned tomatoes and 1/4 cup reserved pasta water and stir, then add cheese and let melt, stirring occasionally, 2 minutes. Add cooked pasta and toss until completely combined.

5. Garnish with cilantro and serve.

INGREDIENTS
12 oz. short-cut pasta
1/2 large white onion, chopped
kosher salt
1/2 jalapeño, chopped
1 lb. ground beef
2 tbsp. Taco Seasoning
1 (15) oz. can diced fire-roasted tomatoes
1 1/2 c. shredded cheddar and Monterey jack
Chopped fresh cilantro, for garnish

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