Baked Cheesy Chili Mac

Ingredients:

• 2 lbs ground beef
• 1 lb (16 oz) penne pasta
• 2 1/2 cups Mexican cheese blend, grated and divided
• 2 cups (16 oz) sour cream
• 1 can (10 oz) diced tomatoes and green chilies
• 1 can (14 oz) crushed tomatoes, undrained
• 1 small onion, chopped
• 1-2 cloves garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×12-inch baking dish with nonstick cooking spray. Set it aside.
2. In a large pot, bring salted water to a boil. Cook the penne pasta for 2 minutes less than the package directions. Drain well.
3. While the pasta is cooking, heat a large heavy-bottomed pot over medium heat. Add the ground beef and chopped onion, cooking until the beef is browned and no longer pink, about 8 minutes. Add the minced garlic and cook for an additional 2 minutes.
4. Stir in the diced tomatoes and green chilies, crushed tomatoes, chili powder, and ground cumin. Season generously with kosher salt and freshly ground black pepper.
5. Add the drained pasta to the beef mixture, followed by the sour cream and 1 1/2 cups of the grated cheese. Stir well to combine.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheese over the top.
7. Bake in the preheated oven until the dish is bubbly and the cheese is melted, about 20 minutes. Allow the dish to sit for 5 minutes before serving.

Enjoy!