Mexican Chili with Pasta

I cut this recipe out of the Tribune recently and we all really liked it. Meriel's initial reaction when she saw it was "GROSS!" But she went back for seconds, so I hope she's learning not to make assumptions based on how something looks. I modified the original recipe a bit by adding more pasta and making it less spicy.

1/2 lb. ground beef or turkey

2 cloves garlic, crushed

1 can (15 1/2 oz) chili beans (don't drain)

1 can (10 oz) diced tomatoes with green chilis

1 can (10 oz) enchilada sauce

2 tsp. chili powder

1 tsp. cumin

1 1/2 cups pasta (rotini, shells, macaroni, etc.)

1 1/2 cups graded cheddar cheese

1. Cook the ground beef or turkey in a medium sauce pan, stirring to crumble, until no longer pink and starting to brown. Drain. Add garlic and continue cooking for 1-2 minutes.
2. Stir in chili beans, tomatoes, enchilada sauce, chili powder and cumin. Bring to a gentle simmer.
3. Add pasta to mixture and stir so that the pasta gets covered with liquid. Cover. Continue cooking, stirring occasionally, until pasta is done, usually 8-10 minutes.
4. Serve in bowls with grated cheese on top.