Mexican Beef and Pepper Pasta
Serves 82 tablespoons extra virgin olive oil
1 large onion, diced
4 cups diced peppers (any color or a mixture)
1 jalapeno, minced (with or without seeds)
2 pounds ground beef (or bison or turkey)
1 14-oz. can tomato sauce
1 14-oz. can diced tomatoes
4 cloves garlic, minced
2 cups corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1-2 teaspoons salt (depending on whether your tomatoes had salt in them or not)
1 teaspoon cracked black pepper
1 pound fusili pasta, cooked and drained
1 cup grated cheddar cheese (or more if you like!)Heat oil in a large skillet over medium high heat. Add onion and peppers and cook until slightly softened. Remove to a platter and add ground beef to skillet; cook until browned. Return peppers and onion to the pan and add tomato sauce, tomatoes, garlic, corn, and seasonings. Cover and simmer for 15 minutes for flavors to meld. Just before pasta is completely cooked, add it to the skillet and cook for one minute in the sauce. Serve with grated cheese on top.