Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
Cook the elbow macaroni per the package directions until al dente. Drain well and set aside.
Meanwhile, in a large skillet, cook the diced onion and poblano pepper in a couple of drizzles of olive oil for 3-4 minutes until softened. Season with seasoned salt and black pepper to taste.Add the minced garlic and saute for 1 minute.
Add the ground beef and cook until no pink remains. Adjust the seasoned salt and black pepper to your taste. Drain any excess fat from the pan.
Add to the skillet chili powder, cumin, Mexican oregano, lemon pepper and ancho or chipotle chili. Stir well.
Add the tomatoes and kidney beans. Simmer for 10 minutes, then remove from the heat.
Add the cooked elbow macaroni, 1 cup of shredded cheese and the cilantro. Stir until combined. Pour into the baking dish. Sprinkle the remaining shredded cheese on top.
Bake for 30 minutes or until golden and bubbly.
Garnish with additional cilantro. Serve with chopped green onions, shredded cheese and sour cream, jalapenos black olives, if desired.