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Southwestern Casserole Recipe

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"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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Southwestern Casserole

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Reviewed on Jan. 21, 2011 by angelasandoval

The only thing I did different was substitute Ro-Tel for the diced tomatoes and the green chilies. The only thing I'll do differently next time is add a little more cheese.

Reviewed on Dec. 08, 2009 by krispillgirl

quick and easy, flavor is great, we used pepper jack cheese

Reviewed on Nov. 07, 2009 by tedibear

This was a wonderful casserole! I would surely make it again. I didn't freeze half but served all of it. It was great leftover. I love the cheesy topping. Very good.