South of the Border Skillet

This was originally called South of the Border Casserole, though you don't really bake it so I changed the name. Joe really like this a lot. In fact, he liked it so much that he asked to have the leftovers for dinner the next night. I think the fresh jalapeno adds a dimension to the dish that makes it different from similar dishes. I will definitely make this again. It's a one-pot dish, so it's great for weeknights.

South of the Border Skillet
source: Taste of Home Cooking

Ingredients
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) (I used diced tomatoes.)
2 tablespoons chili powder
2 tablespoons of cumin
2 tablespoons olive oil
2 cups sour cream (I used reduced fat.)
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. Saute 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.