Southwestern Casserole

Southwestern Casserole (from Taste of Home Freezer Cookbook)

Notes: This recipe makes two casseroles. One for eating now and one for freezing later if desired.

1 package (7oz) elbow macaroni
2 lbs ground beef (I used 1 1/4 lbs and would maybe go less meat and another can of beans next time)
1 large onion, chopped
2 garlic cloves, minced
2 cans (14.5oz) diced tomatoes, undrained
1 can (16oz) kidney beans, rinsed and drained
1 can (6oz) tomato paste
1 can (4oz) chopped green chilies, drained
1 1/2 tsp. salt
1 tsp chili powder (I added more chili powder and cumin to taste after I had it all mixed together)
1/2 tsp ground cumin
1/2 tsp pepper
2 cups shredded Monterey Jack Cheese (didn't add, but I'd probably use cheddar anyway)
2 jalapeno peppers, seeded and chopped (didn't add b/c we didn't have and I can't handle the spice)

Cook macaroni according to package directions. Meanwhile, in a large saucepan or Dutch oven (I used a skillet and it was too small. Definitely needed a bigger pan for this), cook the beef, onion and garlic over medium heat until meat is no longer pink; drain (I used turkey so I didn't drain). Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 10 mins. Drain macaroni, stir into beef mixture.

Transfer to two greased 2qt baking dishes (I used 9x13 pans). Top with cheese and jalapenos (didn't do). Cover and bake at 375 for 30 mins. Uncover and bake 10 mins longer until bubble and headed through. I baked at 350 convection for 20 mins and didn't cover/uncover since I didn't put cheese on it.

Serve the one casserole. Let the other cool and freeze for up to 3 months.

To use the frozen casserole, Thaw in refrigerator for 8 hours. Remove from refrigerator 30 mins before baking. Cover and bake at 375 for 20-25 mins or until heated through. (I would probably just pop it in the oven stright from the freezer at 350 for 30-45).