Southwestern Casserole
Ingredients
- 2 cups 8 oz elbow macaroni uncooked
- 2 lbs ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 2 cans 14 1/2 oz each diced tomatoes undrained
- 1 can 16 oz kidney beans rinsed and drained
- 1 cam 6 oz tomato paste
- 1 can 4 oz chopped green chiles drained
- 1 1/2 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin ground
- 1/2 tsp pepper
- 2 cups Monterey jack shredded
- 2 Jalapeno pepper seeded and chopped
Instructions
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
- Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve one casserole. Cool the second; cover and freeze up to 3 months.
- To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.
Notes
Southwestern Casserole
I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. — Tried this recipe?Let us know how it was!