South of the Border Casserole

This one’s been in my Google Reader for quite some time now. I found it on Taste of Home Cooking . Her site is full of good ideas. It was a super easy casserole to make and you don’t have to use the oven. Enjoy!!

South of the Border Casserole

1 pound of lean ground beef
1 jalapeno, ribs and seeds removed from half, minced
1 large bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 ounce can of whole tomatoes (fire roasted tomatoes, if you can find them)
2 tablespoons chili powder
2 tablespoons of cumin
2 tablespoons olive oil
2 cups sour cream
8 oz penne, ziti or any small pasta
1 cup shredded cheddar cheese
1/4 cup cilantro, minced

In a large deep skillet, brown meat until no longer pink. Drain fat, if necessary. Add the olive oil, peppers, onions and garlic, season with salt and pepper, and cook on medium-high heat. Sauté until softened, about 8-10 minutes. Add chili powder and cumin. Add the can of tomatoes, breaking up the whole tomatoes with a spoon, but still leaving big chunks. Add sour cream, stir until mixed. Add pasta. Cover and cook until pasta is al dente, about 25 minutes. Make sure to stir frequently so the pasta doesn't get stuck to the bottom. Serve with the cheddar cheese and cilantro sprinkled on top.