Pasta is tossed in a mild chili and beef sauce and plenty of shredded cheese. The dish bakes and bubbles its way to a golden crust. Like a true taco, we’ve chopped up crispy romaine and olives to serve on top. Cook, relax and enjoy!
What you'll need: 10 oz red onion 4 oz monterey jack 8 oz ground beef 1 tsp cumin 1 tsp chile powder 14.5 oz can diced tomatoes 4.5 oz can chopped green chiles 8 oz gemelli 1 romaine heart 2 oz ripe black olives olive oil coarse salt
Equipment: large pot box grater colander large ovenproof skillet
Recipe steps: 1. Prep ingredients Preheat oven to 425°F. Bring a large pot of salted water to a boil. Peel and finely chop onion. Grate cheese.
Cook beef Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Add ¾ of the onion and sauté until softened, about 2 minutes. Add ground beef, cumin, chile powder and ½ teaspoon salt and sauté until beef is cooked through, about 2 minutes.
Make sauce Add tomatoes and green chiles with their juices to the skillet and cook until bubbling. Reduce to a simmer and let simmer for 5 minutes.
Cook pasta Meanwhile, cook pasta until almost al dente, about 6 minutes. Drain, reserving 1 cup pasta water.
Add pasta to sauce Add pasta and pasta water to skillet. Cook until sauce is reduced, about 2 minutes. Remove from heat and stir in ¾ of the cheese.
Bake Transfer skillet to oven (or transfer to a baking dish) and bake until bubbling, about 10 minutes. Thinly slice romaine and olives and scatter on top of the pasta with the remaining cheese and red onion. Enjoy!