Total TimePrep: 25 min. Bake: 40 min.
Makes2 casseroles (6 servings each)
- 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 chiles, 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
- 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 8 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 2 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.
Test Kitchen Tips
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 cup: 321 calories, 15g fat (7g saturated fat), 64mg cholesterol, 673mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 24g protein.
Aug 15, 2019
Shoot, I just wasn't thrilled with this recipe. It was kind of dry and didn't have much zip. I cut it in half and was glad I did because we just didn't care for it all that much. It helped adding hot sauce though and was better the next day.
Jun 18, 2019
I have been making a version of this for 25 years that I found while flipping through a magazine in a waiting room with one of my kids. It was called Pecos Pasta and essentially had the same ingredients except it was a way to use leftover chili, which is exactly what I do to this day! When we have lots of leftover chili, one night we have chili dogs and another night we have Pecos Pasta or Southwestern Casserole as it's called here. I cook my macaroni, warm the chili on the stove adding the cooked pasta, add a can of whole kernel corn and grated cheese and dinner is done! It's easy peasy and my entire family loves it!
May 26, 2019
I followed the recipe as written and my wife and I thought it was very good. We got several meals out of it and then there was the bonus of hauling out the frozen one a few weeks later. Cooked once and ate many times. My kind of cooking.
Mar 11, 2019
I agree Matt, this is Goulash or Chili Mac, if you prefer. ??
Mar 9, 2019
This seems like a great recipe. Making it now, in fact. I think it will be great once it's done. Can we talk about what this is though? This is goulash with a bit of a spicy twist. Not a complaint as I love goulash; just want to point it out in case you don't. Enjoy!
Feb 28, 2019
Didn't know how to rate this since I haven't made it yet, but I'm wondering if someone could suggest another spice to use besides cumin. My family HATES cumin and we're not real big on cilantro (in lots of mexican foods) either. Like a couple of others here, I would use a can of Rotel tomatoes rather than using a can of green chilies and a can of tomatoes. Seems like a no-brainer. My DH is diabetic so I would probably not use quite as much macaroni but he can have some with no problems.
Feb 8, 2019
My decision to keep a recipe (or ever cook it again) is if my son enjoys it. This one? A keeper!
Jan 21, 2019
Good but needs more spice. I agree with previous two reviews and their suggested changes. I also suggest using 1/2 beef/1/2 chorizo sausage to kick it up. Also, suggest using Rotel instead of plain diced tomatoes. We also added more cumin
Dec 30, 2018
Debbie you cook like I do. Brown the ground beef alone and drain the fat then brown any onions, garlic or peppers. Why dump the flavor of those items in the trash. I used black beans instead of kidney and as the pic showed, but the recipe didn't call for, I added frozen corn and a couple of minced fresh serrano peppers, we like spicy. This is a good starting point recipe to take in which ever direction flavor wise and heat wise you wish.
Oct 29, 2018
I made this tonight and it turned out great. I used 3 cups of cavatappi pasta instead of 2 cups of elbows. My cavatappi package said to boil for 8-9 minutes - I boiled for 7. I added taco seasoning to the beef, and doubled the amount of cumin and chilli powder. I replaced the kidney beans with black beans. I baked it for about 25 minutes, and then broiled it on high for another 2-3 minutes. I did not find that it turned out mushy whatsoever. I think it would be great with some corn added, but was delicious regardless!