Main Dishes · No. 174
Southwestern Casserole
This southwestern casserole is a riff on chili mac, with the added spice of green chiles and sliced jalapenos, all underneath a melted layer of Monterey Jack cheese.
Serves 2Total time 1 hr 5 min321 calories per servingMexicanDinner
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 jalapeno peppers, sliced
Method
- Cook the macaroni pasta, following the package instructions. Meanwhile, in a large saucepan, cook the beef and onion over medium heat until the meat is no longer pink, breaking it into crumbles. Add the garlic and cook for one additional minute. Drain off any excess grease. Stir in the tomatoes, beans, tomato paste, chiles, salt, chili powder, cumin and pepper. Bring to a boil, then reduce to a simmer and cook, uncovered, for 10 minutes. Drain the macaroni and stir it into the beef and tomato mixture.
- Preheat the oven to 375°F. Split the macaroni mixture between two greased 2-quart baking dishes. Sprinkle with cheese and sliced jalapenos. Cover the casseroles and bake for 30 minutes. Remove the covers and bake until they're bubbly and heated through, about 10 minutes longer. Enjoy one casserole now. Let the other cool, then cover it and freeze it for up to three months.
Notes
- Times from the recipe page: prep 25 min, cook 40 min, total 65 min.
- 321 calories per serving, from the recipe page (yield as listed: 2 casseroles (6 servings each)).
- Recipe and photo from Taste of Home (tasteofhome.com), by Anna Thomas Bates. Saved for personal use.