Cook elk and onions in pan over medium heat - about 4 minutes until onions are tender and meat is browned. Stir in chile powder, cumin, and oregano; cook 1 minute. Stir in 2 cups of water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done. Serving size about 1 1/3 cups.
(I also add a little red pepper flake and cayenne to make more spicy.)
Carbs 35,4, Fiber 4.6