• Before starting, preheat the broiler to high.
• Bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
• Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.

• Meanwhile, 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 beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
• Add peppers, then sprinkle with Enchilada Spice Blend. Season with salt and pepper. Cook for 1 min, stirring often, until fragrant.

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

• Meanwhile, 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, beef, sauce and reserved pasta water to the pot with penne. Stir to combine.
• Transfer penne mixture to an 8x8-inch (9x13-inch) baking dish.
• Sprinkle with crushed tortilla chips and remaining cheese.
• Broil in the middle of the oven for 2-3 mi , until cheese melts. (TIP: Keep an eye on chips so they don't burn!)

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

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the turkey.** Remove and discard excess fat, if desired.