- 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 shredded Monterey Jack cheese
- 2 jalapeno peppers, seeded and chopped
- 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.
- 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.
- 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).
Reviews for Southwestern Casserole
"I made this first as written. It's good but it needed something. I think more chili powder and more cumin. Next time I made this I will add the additions along with pinto beans instead of kidney beans and medium spicy green chili's. Can't really drain the chili's so not sure what that's about. Don't cook the pasta until done like only cook it for 3 - 4 minutes, that way it doesn't become too soft. Or don't cook it at all and add before you put into the oven. Remember to use a good quality pasta too. I think it needed cheese in the dish so I will add most of the cheese the same time I add the pasta. I will probably use a Mexican blend cheese or Taco blend because although I love Monterey Jack it's so mild and probably not right for this dish. Sevrve with sour cream, guacamole, and if you have on hand some chopped cilantro!"
"I didn't think there was anything particularly special about the recipe except that it was budget friendly and filling for a big crowd. Always enjoy experimenting with new recipes but probably won't take the time to make this again."
"This was deliciousl I loved how simple it was to make and the jalape?os really added that extra kick of flavor."
"This recipe was good. The amount of seasoning didn't seem like it would be enough for this large meal. I ended up substituting the chili powder and cumin for 1 1/2 Tbsp. Taco Seasoning."
"Very popular at our house! Because we are from the Northeast and not the Southwest, we opted for fewer jalapeno slices on top, but otherwise found the casserole tasty and spiced just right."
"This just wasn't that flavorful. For the amount of time it takes to bring it all together, I was expecting more."
"Jimmy said I could make this again!! The only thing different to do is stir in the cheese before putting it in the casserole dish. Then add extra cheese on top. We like cheese!"
"Yummy and easy - this one you can put together in a few minutes on a weeknight for sure. I used jarred salsa instead of the canned tomatoes."
"Delicious!! The only changes I made were seasoning the chicken with Southwest Spice, using Fire Roasted Tomatoes (because I had them on hand and like them with these flavors), and for the topping I used Pepper Jack Cheese (because I find it zippier) and combined with crushed Fritos. Not only is it a fabulous dish, It's is a great make ahead weeknight dinner."
"Fabulous! The only thing I did differently was changed the chopped green chilies to a can of the chopped jalapenos to increase the heat factor. Have one in the freezer and DH is already asking for it!"