Before starting, preheat the broiler to high. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.

While penne cooks, heat a large non-stick pan over medium-high heat. While the pan heats, core, then cut pepper into 1/2-inch pieces. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add peppers, then sprinkle with Enchilada Spice Blend. Season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.

Add crushed tomatoes, salsa and 1/2 tsp sugar (dbl for 4 ppl) to the pan with turkey and peppers. Season with salt and pepper, then stir to combine. Bring to a simmer over high. Once simmering, reduce heat to medium. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.

While sauce cooks, thinly slice green onion. Open one side of the package of tortilla chips. Gently crush tortilla chips in their package until broken into smaller pieces.

Add half the cheese, turkey, sauce and reserved pasta water to the pot with penne. Heat the pot over medium. Stir until cheese melts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. Transfer penne mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). Sprinkle with crushed tortilla chips and remaining cheese. Broil in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on chips so they don't burn!)

Divide penne between plates. Dollop with sour cream. Sprinkle green onions over top.