Southwestern Casserole

With this southwestern casserole recipe, you have to cook only once to make two casseroles. Enjoy one now and freeze the other for a night when you won’t have time to cook. This casserole, filled with tender macaroni, ground beef, beans and some mild chile peppers, is a crowd-pleaser. Season it with your favorite chili powder and top it with gooey cheese for extra decadence.

This easy ground beef casserole is a complete meal by itself, but if you’re feeling fancy, try it with esquites (Mexican street corn salad) or honey cornbread. We also have lots of ideas for great garnishes below.

Ingredients for Southwestern Casserole

• Macaroni: Use 8 ounces of elbow macaroni or your favorite short, chunky pasta shape.
• Ground beef: Cook 2 pounds of ground beef. If you use 90% lean instead of 80%, you’ll save 45 calories per 4-ounce serving.
• Onion and garlic: Chopped onions and minced garlic lend savory, aromatic notes to the ground beef.
• Diced tomatoes: Canned tomatoes add flavor and moisture to the dish.
• Kidney beans: Canned beans are an easy way to incorporate fiber and protein into this southwest casserole.
• Tomato paste: Tomato paste brings concentrated flavor and thickening power.
• Chopped green chiles: Chopped green chiles in a can are hot enough to be interesting but mild enough that they appeal to most people, even kids.
• Chili powder and ground cumin: Season the ground beef generously with chili powder and extra cumin.
• Monterey Jack cheese: Jack cheese is mild in flavor and melts beautifully.
• Jalapeno peppers: Jalapeno peppers can range from mild to a having a little bit of heat. We love them as an exciting topper for this southwestern-style casserole, but you can leave them off (or just add them to half the dish) to accommodate sensitive palates.

Directions

Step 1: Make the casserole filling

Cook the macaroni pasta, following the package instructions. Meanwhile, in a large saucepan, cook the beef and onion over medium heat until the meat is no longer pink, breaking it into crumbles. Add the garlic and cook for one additional minute. Drain off any excess grease. Stir in the tomatoes, beans, tomato paste, chiles, salt, chili powder, cumin and pepper. Bring to a boil, then reduce to a simmer and cook, uncovered, for 10 minutes. Drain the macaroni and stir it into the beef and tomato mixture.

Step 2: Bake the casserole until hot and bubbly

Preheat the oven to 375°F. Split the macaroni mixture between two greased 2-quart baking dishes. Sprinkle with cheese and sliced jalapenos. Cover the casseroles and bake for 30 minutes. Remove the covers and bake until they’re bubbly and heated through, about 10 minutes longer. Enjoy one casserole now. Let the other cool, then cover it and freeze it for up to three months.

ELLIE CROWLEY FOR TASTE OF HOME

Southwestern Casserole Variations

• Go extra spicy: While this casserole has some mild heat from the chiles and fresh jalapenos, if you really love spice, there are a few ways to add more. Try using an extra-spicy chili powder or add 1/2 teaspoon cayenne powder. You can also stir in a few dashes of your favorite hot sauce while the sauce is simmering and use pepper jack cheese.
• Customize the casserole: This casserole can be tweaked to meet many special dietary restrictions. Use cooked rice instead of pasta for a gluten-free version. Feel free to swap in a different ground meat, or go completely vegetarian and substitute the meat with a calico collection of beans like black, navy and pinto.
• Add more veggies: It’s easy to add more veggies. Add chopped red and green peppers while cooking the beef, or stir in frozen sweet corn or chopped fresh zucchini while simmering the casserole filling.

How to Store Southwestern Casserole

Leftover southwestern casserole can be stored covered in the refrigerator for up to four days.

Can you freeze southwestern casserole?

This is a perfect recipe for freezing, and if you follow the directions, you’ll be making enough for two casseroles. After baking, let the second casserole cool completely, then wrap it well and freeze it for up to three months. Alternatively, you can freeze the casserole before baking: Just wrap it well and follow the same instructions for thawing and reheating given in the next answer.

How do you cook frozen southwestern casserole?

To cook a frozen casserole, first thaw it in the refrigerator for at least eight hours. Preheat the oven to 375° and take the casserole out of the fridge 30 minutes before baking. Make sure the casserole is covered with foil or an oven-safe lid, then bake it for 20 to 25 minutes, until a thermometer inserted in the center reads 165°. Uncover the casserole for the last 5 to 10 minutes of baking to melt the cheese and let it get brown and bubbly.

Southwestern Casserole Tips

ELLIE CROWLEY FOR TASTE OF HOME

What are some great garnishes for this casserole?

Sometimes the best part of a meal is the toppings! This southwestern casserole—a spicy riff on chili mac—is a blank canvas with room for lots of possibilities. Prepare diced avocado, chopped cilantro, sliced green onions, sour cream or chopped raw onion, and put them in bowls so your dinner companions can pick their own garnishes.

How can I safely chop chile peppers?

Working with chile peppers is no joke. Ask anyone who has made the mistake of rubbing their eyes with jalapeno hands a couple hours after chopping some. Your best bet is to wear a pair of disposable gloves while handling them, as even a good hand washing is not guaranteed to remove all of the eye- and skin-irritating capsaicin.

Do I need to cook pasta any differently when adding it to a casserole?

Just as when cooking pasta for a standard dish, salting pasta water makes more flavorful pasta. For this recipe, since the macaroni is going to cook in the oven with the chili, the pasta is best boiled until extra al dente. Stop cooking it about one minute earlier than you typically would, as it will absorb additional liquid and finish cooking in the oven.