12 oz Skinner® Elbows
2 lbs ground beef
1 small onion, chopped
1 each small poblano pepper, seeded and chopped
1 1/2 tsps ground cumin powder
1 1/2 tsps chili powder
28 oz diced tomatoes with green chilies
2 oz shredded Cheddar cheese
1/2 cup sour cream
1/2 cup tortilla chips, crushed
  fresh cilantro leaves, optional

Cooking Directions:

1.  Prepared pasta according to package directions; drain.

2.  In a large saucepan over medium heat, cook meat until brown.

3.  Add onion and poblano pepper and cook until tender, about 5 minutes.

4.  Stir in cumin, chili powder and tomatoes with green chilies. Reduce heat to low and simmer 20 minutes.

5.  Stir in cooked pasta and heat through. 

6.  Serve topped with cheese, sour cream, crushed tortilla chips and cilantro, if desired.