Southwestern Casserole

Cook Time: 1 hour 5 minutes Servings: Yield: 12 servings Source:

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 jalapeño peppers, seeded and chopped

Directions

Cook the macaroni according to the package directions.

Meanwhile, in a large saucepan, cook the beef and onion over medium heat, crumbling until the meat is no longer pink. Add the garlic, and cook for 1 more minute. Drain.

Stir in the next 8 ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, for 10 minutes.

Drain the macaroni, and stir it into the beef mixture.

Preheat the oven to 375 degrees F.

Transfer the macaroni mixture to 2 greased 2-quart baking dishes (this recipe makes 2 casseroles, 6 servings each). Top the mixture with cheese and jalapeños.

Cover and bake for 30 minutes. Then, uncover it, then bake it until bubbly and heated through, about 10 minutes longer.