Southwestern Casserole by Jeanie Hesse - Musely
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Southwestern Casserole

posted in Food & Drink > Recipes
10/21/2014
  • Ingredients
    1 package (7 oz) elbow macaroni
    2 pounds ground turkey or beef
    1 large onion, chopped
    2 garlic cloves, minced
    2 cans (14-1/2 oz each) diced tomatoes, undrained
    1 can (16 oz) kidney beans, rinsed and drained
    1 can (6 oz) tomato paste
    1 can (4 oz) chopped green chilies, drained

  • more ingredients:

    1-1/2 teaspoons salt
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1/2 teaspoon pepper
    2 cups (8 oz) shredded Monterey Jack cheese

  • Directions
    1.Cook macaroni according to package directions. Meanwhile, in large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat;

  • simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
    2.Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole.

  • Cool the second casserole; cover and freeze for up to 3 months.

    3.To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 2 casseroles (6 servings each).

  • Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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