Instructions
Step 1: In a large skillet over medium heat, cook the ground beef with diced onion and bell pepper until the beef is browned and the veggies are softened. Drain excess fat.
Step 2: Stir in the green chiles, garlic powder, onion powder, paprika, salt, and pepper.
Step 3: Add the uncooked penne pasta and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the pasta is tender.
Step 4: Remove from heat and stir in sour cream and shredded cheddar cheese until smooth and creamy.
Step 5: Let sit for a few minutes to thicken, then serve hot and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the sauce. Freezing is possible for up to 1 month; thaw overnight in the fridge and reheat before serving.
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