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.

2. 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.

3. 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.

4. Cook pasta
   Meanwhile, cook pasta until almost al dente, about 6 minutes. Drain, reserving 1 cup pasta water.

5. 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.

6. 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!