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Southwestern Casserole Recipe
Southwestern Casserole Recipe photo by Taste of Home

Southwestern Casserole Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min. + freezing
MAKES: 12 servings

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 2 pounds ground turkey or beef
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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

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.

Directions

  1. 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.
  2. Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.
  3. 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).
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

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.

Reviews for Southwestern Casserole

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 9, 2014

"It was easy to make and my family loved it!!"

MY REVIEW
Reviewed Nov. 30, 2014

"Very easy!"

MY REVIEW
Reviewed Nov. 23, 2014

"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."

MY REVIEW
Reviewed Jul. 17, 2014

"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."

MY REVIEW
Reviewed Oct. 1, 2013

"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."

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