Ingredients:
1 lb ground beef
4 large cloves fresh minced garlic
1 medium onions, chopped
1 medium green bell peppers, seeded and chopped
salt and pepper ( I use seasoned salt)
1 teaspoon crushed red pepper flakes ( or adjust to heat level)
1 (15 ounce) cans veggie-style chili with beans
1 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
2 cups shredded cheddar cheese, divided
1/2 cup sour cream ( low fat is okay, do not use fat-free)
1 tablespoon chili powder ( or to taste)
8 ounces cooked pasta ( any kind that you desire)
Directions:
In a skillet, cook ground beef with onion, bell pepper until no longer pink; drain fat then add in garlic and chili flakes and continue cooking until the meat is browned (this may take about 10-12 minutes to brown the meat).
Stir in canned chili beans, tomatoes with juice, 1 cup shredded cheddar cheese, sour cream and chili powder.
Mix the mixture with cooked pasta, until well coated then season with salt and pepper.
Sprinkle with remaining 1 cup shredded cheese.
Cover and cook in the same skillet for 20 minutes on med-low heat, until bubbly.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.