Southwestern casserole

Description

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

Instructions

1. Cook macaroni according to package directions.
2. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink.
3. Add garlic; cook 1 minute longer.
4. Drain.
5. Stir in next 8 ingredients.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, for 10 minutes.
8. Drain macaroni; stir into beef mixture.
9. Preheat oven to 375°.
10. Transfer macaroni mixture to 2 greased 2-qt.
11. baking dishes.
12. Top with cheese and jalapenos.
13. Cover and bake at 375° for 30 minutes.
14. Uncover; bake until bubbly and heated through, about 10 minutes longer.
15. Serve 1 casserole.
16. Cool the second; cover and freeze up to 3 months.