Spicy Mexican Pasta

Tonight's dinner in our household was a record, as it was both prepared and eaten by 6:15pm on a weeknight. I can't even remember the last time I've eaten dinner like that at "normal" hours. The holiday break really messed me up. That, and eating chicken schwarma for breakfast yesterday at 5:15pm probably didn't help either. :-)
Anyhow, for tonight's dinner episode I took a step outside my comfort zone. I've been casually checking in on Kath Eats for some time now, and yesterday's post about Mexican pasta interested me. I mean come on, pasta? with Mexican? That could either be so good, or so, so wrong. I'm pleased to report that after my first attempt at it tonight, it's the former. With my modifications this was so tasty that it might even make it into the once a month rotation. A coveted slot!

Spicy Mexican Pasta

1 lb ground beef (or veggie/soy crumbles)
1/2 lb small pasta (I used piccolini farfalle)
2 whole peppers, sliced (mixed colors preferred)
1 small onion diced (I used mixed yellow/red)
1 can diced fire roasted tomatoes
1/2 can corn (drained)
1/2 can black beans (drained and rinsed)
3 Tbsp homemade taco seasoning (see this post)
1/2 tsp adobo seasoning
1 tsp Jalapeno seasoning
For Garnish:
Cheese (mixture of cheddar and jack is best)
Avocado
Sour Cream or plain Greek yogurt
Cholula or other hot sauce

1) Boil water and prepare pasta according to the package.
2) While the pasta cooks, saute the onion until translucent, then add the beef and brown until cooked throughout. Liberally sprinkle on the seasonings as the meat is cooking.
3) Add the whole can of tomatoes (including juices), corn, and beans to the meat mixture. Let that simmer about 10 minutes on low.
4) While the meat sauce is simmering, dry saute the mixed peppers over high heat. You want them just crisp and slightly charred. Remove from the heat and roughly chop.
4) When the pasta is al dente, add the meat mixture and peppers, and mix well.
5) Garnish with your favorite toppings and dig in.

Spicy Mexican pasta topped with garnishes