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Southwestern Casserole

"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."

12 ServingsPrep: 15 min. Bake: 30 min. + freezing

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

2 of 2

Southwestern Casserole (continued)

Directions (continued)

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).

Nutrition 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.