Bow Tie Fiesta Casserole

Mary Glenn gave me this recipe a few years ago and I love it.  It is really easy to make, easy to adapt to what you have in the pantry/fridge, and is great leftover.  It feeds a lot and everyone I've served it to has really enjoyed it.  It can be made a day ahead of time and sit in the fridge (covered) until you are ready to bake it.

• 8 ounces bow tie pasta (can be any pasta)
• 1 pound ground beef
• ½ onion, chopped ( I use the whole onion)
• ½ green bell pepper, chopped (I use the whole pepper)
• 1 (15-ounce) can tomato sauce
• 1 tablespoon chili powder
• Salt to taste
• 1 cup sour cream (can be light or fat free)
• 1 cup salsa
• ½ cup sliced back olives (I omit)
• ¼ cup sliced jalapenos (I omit and use medium salsa)
• 1 tomato, chopped
• 1 cup shredded Cheddar cheese (I use 2 cups; can be reduced fat)

·      Cook the pasta using package directions and cooking for 7 minutes; drain.

·      Brown the beef in a skillet, stirring until crumbly; drain.  Add the onion and green pepper and mix well.

·      Cook until the onion is tender, stirring constantly.  Stir in the tomato sauce, chili powder and salt.

·      Combine the pasta, ground beef, mixture, sour cream, salsa, black olives, jalapenos and tomato in a bowl and mix well.  Spoon into a 9x11 inch or 9x9 inch baking dish.  [I always use a 9x13 baking dish; however, the last time I made it it was overflowing and so I transported into a 10x15.]  Sprinkle with cheese.

·      Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly.