Another Winner

Southwest Casserole2 cups (8 ounces) uncooked elbow macaroni2 pounds ground beef1 large onion, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (6 ounces) tomato paste1 can (4 ounces) chopped green chiles, drained1-1/2 teaspoons salt1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon pepper2

Southwest Casserole

• 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

Directions

• 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 8 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 2 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 1 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.
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