Southwestern casserole
This Southwestern casserole combines hearty ground beef, macaroni, and bold spices for an easy Southwestern casserole recipe. Perfect as a beef and macaroni casserole, it's the best casserole for a crowd or quick comfort food. Plus, it’s a great addition to your freezable casserole recipes collection!
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
Instructions
- Cook the macaroni according to the package directions. Drain and set aside.
- In a large saucepan, cook the ground beef and chopped onion over medium heat until the meat is fully browned, breaking it into crumbles as it cooks. This should take about 6-8 minutes.
- Add the minced garlic and sauté for an additional minute to release its aroma.
- Drain any excess fat from the meat mixture.
- Mix in the diced tomatoes, kidney beans, tomato paste, green chiles, salt, chili powder, cumin, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10 minutes to let the flavors meld.
- Preheat your oven to 375°F (190°C).
- Incorporate the cooked macaroni into the beef mixture, stirring until evenly coated.
- Transfer the mixture into two greased 2-quart baking dishes.
- Sprinkle Monterey Jack cheese evenly over the top of each casserole and layer the jalapeno slices on top.
- Cover the dishes with foil and bake for 30 minutes.
- Uncover and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Enjoy one casserole fresh, and let the second cool completely before covering it tightly and freezing for up to 3 months.