skip to main |
skip to sidebar
- Ingredients
- 1 (7 ounce) package elbow macaroni
- 2 pounds ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can 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
- Directions
- Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
- Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375 degrees F 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. Cover and bake at 375 degrees F for 20-25 minutes or until heated through.
