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 oz. (15-oz.) can diced fire-roasted tomatoes
1 1/2 c. shredded cheddar and Monterey jack
Chopped fresh cilantro, for garnish
Preparation
Step 1In 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.Step 2Meanwhile, 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.Step 3Drain fat.Step 4Add 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.Step 5Garnish with cilantro and serve.
