- 1 pkg elbow macaroni
- 2 lb ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cans diced tomatoes, undrained
- 16oz can kidney beans, drained and rinsed
- 6 oz tomato paste
- 4oz can chopped green chilies, drained
- 1 1/2 tsp salt
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp pepper
- 2 cups shredded Monterey Jack cheese
- 2 jalapeno peppers, seeded and chopped
Cook macaroni according to package directions.
Meanwhile, in a large saucepan, cook the beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 min longer. Drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 min. Drain macaroni; stir into beef mixture.
Transfer to two greased 2qt baking dishes. Top with cheese and jalapenos. Cover and bake at 375 for 30min. Uncover and bake 10min longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3mo.
To use frozen casserole:
Thaw in the refrigerator for 8hr. Cover and bake at 375 for 20-25min or until heated through.