Southwestern Casserole Recipe
- 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
- 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).
1 cup: 321 calories, 15g fat (7g saturated fat), 64mg cholesterol, 673mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 24g protein.
Reviews for Southwestern Casserole
"Great dish! I used sausage as I was out of ground beef, subbed a jar of salsa for one can of tomatoes, black beans in place of kidneys and used taco seasoning mix instead of spices. I also threw it all in the crock pot on low."
"This is a terrific dish. I cooked the pasta for 8 minutes. Sauteed the onions in olive oil until tender, removed from the pot, browned the meat and then added the onions. I added the garlic for about a minute and then added the remaining ingredients except the cheese. I especially liked that it makes two casseroles and I did freeze one. Will make again."
"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!"
"Loved this recipe! I used Rotel tomatoes w/green chilies so I didn't have to buy them. I only made half the recipe and it was great. I had some leftover, so it's in the freezer now. Next time I'm going to use Kroger's sweet & spicy jalapenos. It's a keeper!"
"We loved this casserole! I loved it even more because DH cooked and served it. We had it with sliced jalapenos as seen in the picture...plenty of zip there!!! DH said he "undercooked" the macaroni so it would not overcook while cooking in the oven. He put the other half of the casserole without cheese and jalapenos in a ziplock bag and put it in the freezer. When we have it again, he will put it into a casserole and finish the prep."
"I made have half this recipe for two of us and it would serve more than 6! It was good but needed more zip - chili powder, cumin, etc. I used a whole can of chilies for half the recipe and did heaping chili powder and cumin but it could have been more. More cheese too, maybe half in the casserole and half on top and maybe Pepper Jack! I used mild Italian Sausage and maybe even hot would take it up a notch!"
"Pretty tasty, but I added more chopped jalapeno for a little extra kick. Otherwise, I followed directions exactly ... for half the amount of recipe, which almost filled a 2 qt. casserole dish."
"Very tasty...I used the petite diced tomatoes with chiles...a bit milder and easier too...don't have to deal with the fresh jalape?os ..these also come with diced jalepenos."
"I can't wait to try this without the hot peppers. None of us like spicy foods so I am sure it will be amazing with the beans."
"Easty, simple, quick and delicious! Nice heat and flavor. Makes wonderful leftovers."
"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!"
"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!"
"easy to make and VERY tasty!! Even my picky husband ate it (But plucked out the beans like a little kid, Lol) !"
"Simple to make, hearty and delicious!! My family loved it!"
"delicious,have made several time s ,friends loved it, substituted chillies with chipolte peppers"
"I made this but did not add the beans. I also added a few more spices and more cheese. Substituted the chiles with bell pepper and added a tad of lItalian dressing too was an added gem.'easy and simple. My family loves it. No,leftovers here.."
"Joan,Made this tonight and it was absolutely delicious! Thanks for sharing.Sherrypie1953"
"It seemed a little dry. If I make it again, I will add more liquid."
"Great casserole. Used black beans instead. Frozen one tasted great."
"It was good. easy to make and something different than the usual stuff."
"This is a great dish for a potluck. I increased the spices a bit as we like a bit more heat in our food. This is a definite crowd pleaser."
"This is an excellent base but it's rather bland. I used mild chilis and doubled those and the beans. Then to give more flavor, added my own taco seasoning. We're a little sensitive to spicy so I omitted the jalape?os."
"This is a fantastic weeknight meal filled with protein and flavor! A busy mom's best friend for when everyone is hungry and there is little time!"
"It was easy to make and my family loved it!!"
"I can see why this is such a popular recipe. It makes quite a bit of food, is fairly inexpensive to make and the flavors can be enjoyed by adults and kids alike. Next time I make it I would add more cheese and amp up the spices, and we served with sour cream on the side. I would very much consider making this a go-to potluck dish, or one to bring as a meal gift for friends."
"Very good. easy to make. I like that it makes two: one to serve immediate; one to freeze. I like serving this with a dollop of sour cream and guacamole."
"Very good. I might try different cheeses just to try different flavors but I thought it was good as is. I definitely would not add more cheese."
"Have made this for our family several times and they love it! With 5 growing boys we are always looking for inexpensive meals that fills their bellies. This does the trick!"
"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."
"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."