Ingredients
- 12 ounces dry elbow noodles (rotini or fusilli)
- 2 tablespoon olive oil
- 1 large onion diced
- 2 medium poblano peppers (and/or green bell peppers)
- 1 medium stalk celery diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 3 tablespoons chili powder
- 1/2 teaspoon salt
- 1 can (28 ounce) diced tomatoes
- 1 cup low-sodium beef broth
- 1 can (15 ounce) kidney beans (low-sodium, or chili beans, rinsed)
- 1/2 cup sour cream
- 1/4 cup shredded cheddar cheese (sharp)
- Sliced scallions and/or picked jalapenos, for garnish
How to Make
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Step 1: Cook pasta 2 minutes less than the package directions. Drain and set aside.
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Step 2: Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4 to 5 minutes.
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Step 3: Add tomatoes with their juice and broth; bring to a boil over high heat and cook for 2 minutes. Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot 1 to 2 minutes. Remove from heat. Fold in sour cream. Serve topped with cheddar cheese and scallion and /or pickled jalapenos, if desired.
We hope you enjoy this recipe!
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