* Ingredients
° 2 pounds minced meat
° 1 pound (16 ounces) penne pasta
° 2 1/2 cups Mexican cheese mix, grated and divided
° 2 cups (16 ounces) sour cream
° 1 can (10 ounces) diced tomatoes and green chilies
° 1 can (14 ounces) mashed tomatoes, undrained
° 1 small onion chopped
° 1-2 cloves minced garlic
° 2 tablespoons chili powder
° 1/2 teaspoon ground cumin
° Kosher salt and freshly ground pepper, to taste
* Prepare
Preheat oven to 350 degrees Fahrenheit and grease a 9" x 12" baking dish with a little nonstick cooking spray. Sit aside.
Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions indicate. drain well.
Meanwhile, in a large, heavy-bottomed saucepan, cook ground beef and onion over medium heat until beef has browned, about 8 minutes. Add garlic and cook for another 2 minutes.
Add tomatoes, tomatoes, chili peppers, chili powder, and cumin. Season liberally with salt and pepper.
Add the drained pasta, as well as the sour cream and 1 1/2 cups of the cheese. Stir until smooth. Transfer to a prepared baking dish and top with the remaining cheese.
Bake until bubbles and cheese melt, about 20 minutes. Leave it for 5 minutes before serving.
Enjoy!
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