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Tuesday, August 4, 2020
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Recipe details
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Southwestern Casserole
Category: Italian and Pasta Dishes
Contributed by: Fran Judah

1 pkg. (7 oz.) elbow macaroni
2 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (6 oz.) tomato paste,
2 cans (14.5 oz.) diced tomatoes, undrained
1 can (16 oz.) kidney beans rinsed and drained
1 can (4 oz.) chopped green chilies, drained
1 tsp. salt
1 tsp. chili powder
tsp. pepper
tsp. ground cumin
2 C. shredded Monterey Jack cheese
2 jalapeno peppers (seeded and chopped), if desired

Cook macaroni according to directions. Meanwhile, in large skillet, cook meat, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies, and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture. Transfer to two greased 2 qt. baking dishes. Top with cheese and jalapenos, (if desired). Cover and bake at 375 degrees for 30 minutes, uncover and bake 10 minutes longer or until bubbly. Serve one casserole. Cool second one, cover and freeze up to 3 months. You may freeze one uncooked or make one larger one for a crowd.


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including Colorado City, Rye, San Isabel, Beulah and Hatchet Ranch.

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