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Southwestern Casserole

By: Joan Hallford

"'I've been making this mild family-pleasing casserole for years,' says Joan Hallford of North Richland Hills, Texas. 'It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later.'"

Rate/Review | Read Reviews (31)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (7 ounce) package elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 ounce) cans diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped*

Directions

Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375 degrees F for 20-25 minutes or until heated through.