**Recipe from Picky Palate **
* 1 lb dry Rigatoni pasta (or any other pasta of choice)
* 2 Tbl. E. V. Olive oil
* 1 large onion, finely chopped
* 2 Anaheim green chili’s finely chopped
* 1 lb lean ground beef
* ½ tsp. salt
* ¼ tsp. pepper
* ¼ tsp. garlic salt
* 1 can cheddar cheese soup
* ½ c. milk or half & half
* 1 c. sour cream
* 2 - 15 oz cans fire roasted tomatoes
* Heaping ½ c. fresh chopped cilantro leaves (add more if you love cilantro)
* 2 c. Mexican blend shredded cheese
Preheat oven to 350. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 min. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.
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