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Southwestern Casserole

 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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Southwestern Casserole (continued)

Directions (continued)

  • 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).
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.