Southwestern Casserole E.K. - 2013
1 (7 oz.) pkg. Elbow Macaroni
2 lbs. Ground Beef
1 Lg. Onion, Chopped
2 Garlic Cloves, Minced
1 (16 oz.) can Kidney Beans, rinsed & drained
1 (6 oz.) can Tomato Paste
1 (4 oz.) can Green Chilies, drained
1.5 tsp. Salt
1 tsp. Chili Powder
½ tsp. Ground Cumin
½ tsp. Pepper
2 cups (8 oz.) shredded Monterey Jack Cheese
2 Jalapeno Peppers, seeded and chopped
Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook the beef, onion and garlic over medium heat until meat is longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; summer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
Transfer to 2 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.
To use Frozen Casserole: Thaw in the refrigerator for 8 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375* for 20-25 minutes or until heated through.
Yield: 2 casseroles (6 servings each)
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Original recipe from Taste of Home Freezer Pleasers Cookbook