Southwestern Casserole Recipe

Southwestern Casserole RecipePhoto by: Taste of Home Southwestern Casserole Recipe Rating 5

"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."

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Southwestern Casserole Recipe
  • Prep: 15 min. Bake: 30 min. + freezing
  • Yield: 12 Servings
15 30 45

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chilies, drained
  • 1-1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 jalapeno peppers, seeded and chopped

Directions

  • Cook macaroni according to package directions. Meanwhile, in large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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° 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° for 20-25 minutes or until heated through. Yield: 2 casseroles (6 servings each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 340 calories, 16 g fat (7 g saturated fat), 67 mg cholesterol, 588 mg sodium, 25 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Southwestern Casserole in Quick Cooking September/October 2001, p58

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Reviews for Southwestern Casserole (3)

Southwestern Casserole Recipe

Southwestern Casserole

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Reviewed on Feb. 03, 2012 by Dawn Humphreys

Have made this for our family several times and they love it! With 5 growing boys we are always looking for inexpensive meals that fills their bellies. This does the trick!


Reviewed on Oct. 11, 2011 by MarlaB

Great inexpensive casserole. With our large family I just made this into 1 big casserole. Family really enjoyed it! Added a dab of sour cream and cilantro when serving. This and a green salad make a great easy dinner!


Reviewed on Oct. 07, 2011 by Pegjp

I added a can of green bean and Mexicali corn. Next time I will double the chili powder and cummin. Love that you can freeze the second casserole.

 
 
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