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Southwestern Casserole

Author: Taste of Home, Budget-Friendly Cookbook, Page 103

Note: Makes 12 servings

Ingredients

• 2 cups (8 oz.) uncooked elbow macaroni
• 2 lbs. ground beef
• 1 large onion
• 2 garlic cloves, mined
• 2 cans (14 1/2 oz. each) diced tomatoes, undrained
• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 can (6 oz.) tomato paste
• 1 can (4 oz.) chopped green chilis, drained
• 1 1/2 tsp. salt
• 1 tsp. chili powder
• 1/2 tsp.ground cumin
• 1/2 tsp. pepper
• 2 cups shredded Monterey Jack cheese
• 2 jalapeno peppers, seeded and chopped

Instructions

1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain mcaroni; stire into beef mixture.
2. Preheat to 375. Transer macaroni mixture to 2 greased 2 qt baking dishes. Top with cheese and jalapenos. Cover and bake 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve. If desired, cool and freeze the other for up to 3 months.

• To use frozen casserole. Thaw in fridge for 8 hours. Preheat oven to 375. Remove from ridge 30 minutes before baking. Cover and bake. Heat until 165, about 20-25 minutes.