Taco Twists

Taco Twists
8 ounces pasta twists (rotini)
1 teaspoon vegetable oil
1 large onion (for about 1 cup chopped)
2 1/2 cups Basic Mexican Beef, fully thawed, recipe follows
2 cans (14 1/2 ounces each) chili-style chopped or diced tomatoes
1/4 cup finely shredded cheese of choice (such as cheddar, taco blend or Monterey Jack), or more, to taste
1. Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. Add the twists and cook until just tender, 7-9 minutes.
2. Meanwhile, heat the oil over medium heat in an extra-deep nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef and tomatoes, and stir and cook until the mixture comes to a boil.
3. Reduce the heat to low and simmer until the pasta is done. Serve at once over hot, drained pasta twists, topping each serving with 1 tablespoon shredded cheese (or more, to taste).
Serves four.
Nutrition values per serving: 529 calories (26 percent from fat), 15 g fat (6 g saturated), 97 mg cholesterol, 42 g protein, 57 g carbohydrates, 6 g dietary fiber, 1,346 mg sodium.