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Title: Southwestern Casserole
Categories: Pasta, Beef, Vegetables, Chilies, Cheese
Yield: 12 servings

8 oz Uncooked elbow macaroni
2 lb Ground beef
1 lg Onion; chopped
2 cl Garlic; minced
29 oz (2 cans) diced tomatoes;
- undrained
16 oz Kidney beans; rinsed,
- drained
6 oz Tomato paste
4 oz Can chopped green chilies;
- drained
1 1/2 ts Salt
1 ts Chilli spice mix
1/2 ts Ground cumin
1/2 ts Pepper
2 c Shredded Monterey Jack
- cheese
2 Jalapenos; seeded, chopped

Cook macaroni according to package directions.
Meanwhile, in a large saucepan, cook beef and onion over
medium heat until meat is no longer pink, breaking it
into crumbles. 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.

Set oven @ 375ºF/190ºC.

Transfer macaroni mixture to 2 greased 2 qt. baking
dishes. Top with cheese and jalapenos. Cover and bake
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.

Joan Hallford, North Richland Hills, Texas

Makes: 2 casseroles (6 servings each)

RECIPE FROM: https://www.tasteofhome.com

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