- 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
- 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
"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) !"