Ingredients
Directions
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes.
Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted.
Top with the avocado and sour cream. Serve.