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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 20 |
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I've been making this casserole since my boys were young-it's one of their favorites. It's a great budget dish and perfect for when you need your TexMex fix ! It also freezes well-I usually make it in two smaller casseroles; one for dinner tonight and one to freeze for later! Ingredients:
2 lbs ground beef |
1 large onion, diced |
3 garlic cloves, minced |
1 (35 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 (4 ounce) can chopped green chilies, drained |
1 (15 1/4 ounce) can kidney beans, drained and rinsed |
1 1/2 teaspoons salt |
2 teaspoons chili powder |
1/2 teaspoon cumin |
1/2 teaspoon ground pepper |
1 (8 ounce) package elbow macaroni, cooked and well drained |
2 cups shredded monterey jack cheese (about 8 oz.) |
jalapeno pepper, slices (to garnish) (optional) |
Directions:
1. Preheat oven to 375°.
2. Grease a 3-quart casserole.
3. In a large skillet, cook ground beef over med-high heat until browned; drain.
4. Reduce heat to medium; add onion and garlic and cook for about 5 minutes.
5. Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.
6. Stir to combine and simmer for about 10 minutes.
7. Pour into prepared casserole.
8. Add macaroni and mix well to combine all.
9. Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.
10. Uncover and continue baking for 10 minutes.
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