Southwestern Casserole

Nutrition Facts 1 cup: 321 calories, 15g fat (7g saturated fat), 64mg cholesterol, 673mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 24g protein.

Prep time:
Cook time:
Yield: 2 casseroles
Serving size: 12
Calories per serving: 321
Ingredients:
2 cups elbow macaroni, uncooked
2 pounds ground beef
1 large onion, chopped
2 cloves garlic, minced
2 (14 1/2-ounce) cans fire-roasted diced tomatoes, undrained
1 (16-ounce) can kidney beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chilies, 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 jalapeño peppers, seeded and chopped


Directions:
Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. 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.

Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° 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.

To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.






Source: tasteofhome.com