Southwestern Casserole Recipe
Southwestern Casserole Recipe photo by Taste of Home

Southwestern Casserole Recipe

Read Reviews
4.5 25 34
Publisher Photo
I've been making this mild family-pleasing casserole for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas
TOTAL TIME: Prep: 15 min. Bake: 30 min. + freezing
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min. + freezing
MAKES: 12 servings

Ingredients

  • 2 cups (8 ounces) uncooked 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

Nutritional Facts

1 cup: 321 calories, 15g fat (7g saturated fat), 64mg cholesterol, 673mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 24g protein.

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
  2. Preheat oven to 375°. Transfer macaroni mixture to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve one casserole. Cool the second; cover and freeze up to 3 months.
  3. To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes. 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.
Originally published as Southwestern Casserole in Quick Cooking September/October 2001, p58

Reviews for Southwestern Casserole

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (9)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 7, 2015

"Easty, simple, quick and delicious! Nice heat and flavor. Makes wonderful leftovers."

MY REVIEW
Reviewed Nov. 3, 2015

"I love this recipe! Since my hubby had a heart attack I've been making food to freeze for lunch. Although the cheese doesn't make it all that healthy, I can control the amount of sodium and it's so much healthier than the fast food he was eating before. It's my go to recipe!"

MY REVIEW
Reviewed Sep. 23, 2015

"Very good! I did add some thawed out frozen corn and left out the jalapenos but that is the only change. I made it in my big roaster instead of two casserole dishes. This is a keeper. We had sour cream with it also! Thank you for sharing!"

MY REVIEW
Reviewed Aug. 17, 2015

"Easy to make and VERY tasty!! Even my picky husband ate it (But plucked out the beans like a little kid, Lol) !"

MY REVIEW
Reviewed Jul. 6, 2015

"Simple to make, hearty and delicious!! My family loved it!"

Loading Image