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Southwestern Casserole
I’ve been making this mild family-pleasing southwest casserole for years. It tastes wonderful and fits nicely into our budget. Best of all, the recipe makes a second casserole to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas
Ingredients
- 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
Directions
- 1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles. 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.
- 2. Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months.
Nutrition Facts
1 cup: 321 calories, 15g fat (7g saturated fat), 64mg cholesterol, 673mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 24g protein.
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