Ingredients

• 1 pound penne pasta
• 1 pound ground beef
• 8 ounce chorizo, sliced
• 14.5 ounce diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 cup beef broth
• 2 tablespoon olive oil
• 1 onion, diced
• 3 clove garlic, minced
• salt and black pepper
• 0.5 cup crispy tortilla strips
• 0.5 cup cotija cheese, crumbled
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Steps

1. Bring a large pot of salted water to a boil.
2. While water heats, dice the onion and mince the garlic.
3. Mince the 2 chipotle peppers from the adobo can and measure out the adobo sauce.
4. Chop the fresh cilantro and have the lime cut into wedges.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add the diced onion to the skillet and sauté for 2 minutes until softened.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Add the ground beef to the skillet and cook for 5 minutes, breaking it apart as it cooks, until browned. Drain excess fat if needed.
9. Stir in the sliced chorizo and cook for 3 minutes until the chorizo is heated through and releases its oils.
10. Add the cumin, chili powder, and smoked paprika to the meat mixture and stir for 30 seconds to toast the spices.
11. Pour in the diced tomatoes with their juice, minced chipotle peppers, adobo sauce, and beef broth. Stir well to combine.
12. Reduce heat to medium-low and simmer the sauce for 8 minutes, stirring occasionally, until thickened.
13. While the sauce simmers, add the penne to the boiling water and cook for 9 minutes until al dente.
14. Drain the pasta in a colander and add it to the sauce in the skillet.
15. Toss the pasta and sauce together until evenly coated. Season with salt and pepper to taste.
16. Divide the pasta among four bowls and top each with crispy tortilla strips, crumbled cotija cheese, and fresh cilantro.
17. Serve immediately with lime wedges on the side for squeezing over the pasta.