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5 from 3 votes

Southwest Casserole

This yummy family-friendly recipe makes two casseroles—one for dinner and one to freeze to enjoy later.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 12
Calories: 351kcal
Cost: $10

Equipment

  • Two 2-quart casserole baking dishes

Ingredients

  • 8 oz uncooked elbow macaroni 2 cups
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 14.5 oz cans diced tomatoes, drained
  • 1 16 oz can kidney beans, rinsed and drained
  • 1 6 oz can tomato paste
  • 1 4 oz can chopped green chiles, drained
  • 1 ½ tspn salt
  • ½ tspn ground cumin
  • 1 tspn chili powder
  • ½ tspn ground black pepper
  • 2 jalapeno peppers, seeded and chopped
  • 2 cups shredded Monterey Jack cheese

Instructions

  • Cook the macaroni according to instructions on the package.
  • In the meantime, place beef and onion in a large saucepan over medium heat, breaking up the meat and until the beef is no longer pink.
  • Add garlic and cook 1 minute longer. Drain.
  • Stir in diced tomatoes, kidney beans, tomato paste, chiles, salt, chili powder, cumin, black pepper. Bring to a boil, then reduce heat and allow to simmer, uncovered for 10 minutes.
  • Drain macaroni, and add to beef mixture. Stir to incorporate.
  • Preheat oven to 375° F. Transfer contents of the saucepan to two  2-quart casserole baking dishes.
  • Top with cheese and jalapenos, dividing accordingly to cover both casseroles.
  • Cover and bake for 30 minutes. Uncover, continue to bake until bubbly and heated through for about 10 minutes longer or until bubbly and heated through.
  • Serve 1 casserole. Cool the second; cover and freeze for up to 3 months.

Notes

To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375° F. Remove from refrigerator 3 minutes before baking. Cover and bake, increasing time as necessary to heat through or when thermometer inserted into center reads 165° F (about 20 to 25 minutes.)
Tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 19g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 316mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 2mg