Dinner is served! This Southwestern Casserole is so delicious with all the best elements of Southwestern cuisine.
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 jalapeño peppers, seeded and chopped
Cook the macaroni according to the package directions.
Meanwhile, in a large saucepan, cook the beef and onion over medium heat, crumbling until the meat is no longer pink. Add the garlic, and cook for 1 more minute. Drain.
Stir in the next 8 ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, for 10 minutes.
Drain the macaroni, and stir it into the beef mixture.
Preheat the oven to 375 degrees F.
Transfer the macaroni mixture to 2 greased 2-quart baking dishes (this recipe makes 2 casseroles, 6 servings each). Top the mixture with cheese and jalapeños.
Cover and bake for 30 minutes. Then, uncover it, then bake it until bubbly and heated through, about 10 minutes longer.