Delicious Chili and Pasta Skillet

• 1 lb ground beef
• 4 large cloves fresh minced garlic
• 1 medium onion, chopped
• 1 medium green bell pepper, seeded and chopped
• salt and pepper (I use seasoned salt)
• 1 teaspoon crushed red pepper flakes (or adjust to heat level)
• 1 (15 ounce) canveggie-style chili with beans
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
• 2 cups shredded cheddar cheese, divided
• 12 cup sour cream (low fat is okay, do not use fat-free)
• 1 tablespoon chili powder (or to taste)
• 8 ounces cooked pasta (any kind that you desire)

1. In a skillet, cook ground beef with onion, bell pepper until no longer pink; drain fat then add in garlic and chili flakes and continue cooking until the meat is browned (this may take about 10-12 minutes to brown the meat).
2. Stir in canned chili beans, tomatoes with juice, 1 cup shredded cheddar cheese, sour cream and chili powder.
3. Mix the mixture with cooked pasta, until well coated then season with salt and pepper.
4. Sprinkle with remaining 1 cup shredded cheese.
5. Cover and cook in the same skillet for 20 minutes on med-low heat, until bubbly.

ground beef, garlic, onion, green bell pepper, salt, red pepper, beans, italianstyle stewed tomatoes, cheddar cheese, sour cream, chili powder, pasta

Taken from www.food.com/recipe/delicious-chili-and-pasta-skillet-79678 (may not work)