Mexican Beef & Black Bean Pasta with All the Fixin’s

Heat oil in a very large pan over medium-high heat and add the onions and peppers. Cook for a few minutes until softened. Add the tomato paste and cook, stirring, until darkened slightly. Crumble in the ground beef and add the black beans, chili powder, garlic powder and chili flakes. Stir to combine and simmer until beef is cooked through, about 15 minutes. Taste the mixture, season with salt and pepper and taste again. Feel free to add a little Tabasco or Frank’s Red Hot if you wish! Turn off heat.

Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving about 1/2 cup of pasta water. Pour pasta and the pasta water into the pan with the beef mixture and toss to combine. Fold in the corn, cherry tomatoes, iceberg lettuce and cilantro. Season with salt and pepper if necessary and add the lime juice. Toss once more and transfer to a large bowl or serving platter.

Sprinkle the feta on top and garnish with a dollop each of salsa and sour cream if desired. Serve immediately.