12 oz Thick and Hearty Elbows
2 lbs ground beef
1 small onion, chopped
jalapeño pepper, seeded and finely chopped
1 1/2 tsps ground cumin powder
1 1/2 tsps chili powder
2 cans gluten free diced fire roasted tomatoes
1 can gluten free green chilies, chopped
1 cup frozen corn, thawed
1 can black beans, drained and rinsed
2 oz shredded Cheddar cheese
1/2 cup sour cream
1/2 cup crushed tortilla chips
  fresh cilantro leaves, chopped (optional)

Cooking Directions:

1.  Prepare pasta according to package directions; drain, rinse with warm water* and set aside.

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

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

4.  Stir in cumin, chili powder, tomatoes, green chilies, corn and black beans. Reduce heat to low and simmer 20-25 minutes. 

5.  Stir in cooked pasta and heat through. 

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

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.