Mexican Ground Beef Pasta Casserole

Steps

1. Chop the Hatch green chili and garlic.
2. Heat olive oil in a large pot over medium-high heat. Add the onions and ground beef, breaking up the meat as it browns.
3. Add minced garlic and chopped green chili to the pot with the browned meat and cook for a bit.
4. Stir in the can of diced tomatoes (including the juice) and let it simmer briefly.
5. Season the mixture with salt, pepper, and cumin. Mix well.
6. While the meat mixture simmers, bring a separate pot of water to a boil and add salt.
7. Add the pasta to the boiling salted water and cook until al dente.
8. In the same pot as the meat mixture, stir in the can of cream of mushroom soup, followed by about 1 cup of sour cream. Mix well.
9. Stir in half of the shredded cheese (reserving the rest).
10. Drain the cooked pasta and add it to the meat mixture.
11. Pour the entire mixture into a greased 9x13 inch baking dish, spreading it out evenly.
12. Sprinkle the remaining shredded cheese over the top.
13. Bake in a preheated oven at 350°F for about 15 minutes, or until the cheese is melted.