- 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 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 forSouthwestern Casserole
"Thanks to Debbie this recipe turned into a hit. The original recipe is GROSS & SOGGY! I did exactly what Debbie suggested except, here’s the winning trick, I added taco seasoning to the ground meat. No other seasoning needed."
"It was just okay in my opinion, yet my husband really liked it. I made the changes Debbie suggested to make certain there would be plenty of flavor. I added more spices because we like things hot. Still, I probably wouldn't make it again. I wanted a Mexican dish, and this is not. I don't feel that elbow macaroni lends itself well to making an authentic Mexican dish. Not for me, not probably ever again. Sorry."
"I am giving this 5 stars, but only because it is a wonderful starting point for a very tasty, economical casserole. I read the reviews and noted some people's comments on it needing "something". Yes, it does, and I think I have found the solution. First of all, lose the kidney beans and sub black beans. Brown the beef, drain the fat thoroughly then saut?e the onions and garlic separately. Cook the pasta to almost al dente, about 5 minutes. Add 4 chicken or beef bouillon cubes, crushed, to the mix. Substitute one can of tomatoes with the same amount of good salsa. Use pepper jack cheese that you grate yourself. Add about a cup and a half of corn. Mix everything together in a large container. DO NOT COOK/BOIL!!! That ruins it and turns it into mush! This recipe does not need to be overcooked. I make it in the morning, cover the dishes, put one in the freezer and one in the fridge. That way they have all day for the flavors to blend. I dice the jalape?os and mix them right in with everything. I cook it covered for all but the last 20 minutes. With 20 minutes left I uncover and cook for 10 minutes. Then with 10 minutes left I sprinkle the top with crushed (not obliterated) leftover tortilla chips. I have used hint of lime chips, regular ones, even a stray Dorito or two. It is a great way to use up those chips and it adds a nice casserole topping. I finish baking it for 10 minutes with the chips on top. It is perfect, especially when served with sour cream, guacamole, chopped tomatoes and shredded lettuce. Don't forget the margaritas! ?Ol?!"
"Great dish! I used sausage as I was out of ground beef, subbed a jar of salsa for one can of tomatoes, black beans in place of kidneys and used taco seasoning mix instead of spices. I also threw it all in the crock pot on low."
"This is a terrific dish. I cooked the pasta for 8 minutes. Sauteed the onions in olive oil until tender, removed from the pot, browned the meat and then added the onions. I added the garlic for about a minute and then added the remaining ingredients except the cheese. I especially liked that it makes two casseroles and I did freeze one. Will make again."
"I made this first as written. It's good but it needed something. I think more chili powder and more cumin. Next time I made this I will add the additions along with pinto beans instead of kidney beans and medium spicy green chili's. Can't really drain the chili's so not sure what that's about. Don't cook the pasta until done like only cook it for 3 - 4 minutes, that way it doesn't become too soft. Or don't cook it at all and add before you put into the oven. Remember to use a good quality pasta too. I think it needed cheese in the dish so I will add most of the cheese the same time I add the pasta. I will probably use a Mexican blend cheese or Taco blend because although I love Monterey Jack it's so mild and probably not right for this dish. Sevrve with sour cream, guacamole, and if you have on hand some chopped cilantro!"
"I didn't think there was anything particularly special about the recipe except that it was budget friendly and filling for a big crowd. Always enjoy experimenting with new recipes but probably won't take the time to make this again."
"This was deliciousl I loved how simple it was to make and the jalape?os really added that extra kick of flavor."
"This recipe was good. The amount of seasoning didn't seem like it would be enough for this large meal. I ended up substituting the chili powder and cumin for 1 1/2 Tbsp. Taco Seasoning."
"Very popular at our house! Because we are from the Northeast and not the Southwest, we opted for fewer jalapeno slices on top, but otherwise found the casserole tasty and spiced just right."