Ingredients

The following ingredients have 5 Servings
  • 2 lbs ground beef
  • 1 lb (16 oz) penne pasta
  • 2 1/2 cups Mexican cheese blend, grated and divided
  • 2 cups (16 oz) sour cream
  • 1 can (10 oz) diced tomatoes and green chilies
  • 1 can (14 oz) crushed tomatoes, undrained
  • 1 small onion, chopped
  • 1-2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 350°F and lightly grease a 9x12-inch baking dish with nonstick cooking spray. Set aside.
  • Bring a large pot of salted water to a boil and cook pasta 2 minutes less than package directions indicate. Drain well.
  • Meanwhile, in a large heavy-bottomed pot, cook ground beef and onion over medium heat until beef is no longer pink, about 8 minutes. Add garlic and cook 2 minutes more.
  • Stir in tomatoes, tomatoes and green chilies, chili powder, and cumin. Season liberally with salt and pepper.
  • Add in drained pasta, as well as sour cream and 1 1/2 cups of the cheese. Stir to combine. Transfer into prepared baking dish and top with remaining cheese.
  • Bake until bubbly and cheese is melted, about 20 minutes. Let sit 5 minutes before serving. Enjoy!