3 lbs ground beef

1 cup red onion, (chopped small)

4 cloves garlic

2 tsp Slap Ya Mama® seasoning

1 tsp cumin

1 tsp pepper

4 Tbs butter

4 Tbs flour

2 1/2 cups beef broth

1 22.6 oz can cream of mushroom soup

1 4 oz can diced jalapeños

1 10 oz can Rotel®

2 cups sour cream, (plus more for topping)

1 lb egg noodles

In a large dutch oven, add ground beef, onions, garlic, seasonings and pepper.
Cook until done. Drain and leave meat in strainer temporarily.
Melt butter over low/medium heat, then sprinkle with flour and stir for 1-2 minutes.
Pour beef broth into butter mixture, whisk until smooth and starts to thicken up, then add soup. Stir.
Add diced jalapeños and Rotel®.
Return ground beef to pan and stir until combined.
Lower flame to simmer.
Stir in sour cream to meat mixture right before serving.
Cook pasta according to package directions.
Drain and rinse pasta once cooked.
Add noodles to bowl, top with spicy beef mixture and a dollop of sour cream.
Enjoy!