Southwestern Casserole
These southwestern flavors combine into a delicious tasty casserole, so easy to prepare, and freeze for later, or gobble up as soon as you cook it! Note: this recipe makes 2 casseroles so 1/2 it if you only want one. But truly, it’s great to gift one away or freeze for up to three months!
Tex Mex Casserole
12
servings25
minutes40
minutesThis recipe makes two casseroles!
Ingredients
2 cups 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 (optional)
Directions
- Preheat oven to 375 degrees F.
- Cook macaroni according to package directions.
- While that’s cooking, add to a large sauce pan, your ground beef and onion. Cook over medium heat until meat is no longer pink, breaking it into crumbles.
- Add garlic, stir, and cook about 1 minute. Drain and add back to pan.
- Add to the pan your kidney beans, diced tomatoes, tomato paste, green chiles, salt, chili powder, cumin, and pepper. Stir and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.
- Drain your noodles when cooked, and add to your beef mixture. Stir.
- Transfer all to two greased baking dishes.Top with cheese and jalapenos. Cover and bake for 30 minutes. Uncover; bake another 10 minutes or until bubbly. You can enjoy one and cover and freeze the other or gift away! Can be frozen for up to 3 months.
