Add Some Heat Southwest Casserole
This meal is packs a lot of flavor, but can easily be adjusted to be kid- friendly. As a bonus, it makes two, so there is one to freeze later.
Equipment
Ingredients
- 2 lbs ground beef
- 2 cups dried macaroni
- 1 onion, chopped
- 2 TBSP minced garlic
- 2 14.5 oz cans diced tomatoes with or without jalapenos, undrained
- 1 can kidney beans, drained and rinsed
- 1 6oz can tomato paste
- 1 4 oz can chopped green chilis (I just chop up home grown pickled peppers)
- 1 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp pepper
- 2 cup shredded cheese (I use pepper jack)
- 2 fresh jalapenos, chopped
Instructions
- Cook noodles al dente.
- Brown hamburger with onions, drain and return to skillet.
- Add garlic and continue to cook for a minute.
- Add remaining ingredients, except cheese and fresh jalapenos, bring to simmer.
- Add noodles to beef mixture.
- Split this mixture between two sprayed casserole dishes.
- Top with cheese an jalapenos.
- Allow one to cool, cover with foil, freeze. To use, thaw overnight, bake according to directions.
- Cover one casserole and bake at 350 for 30 minutes. Uncover and bake another 10 minutes.
Notes
I always use a Sharpie to write on the foil before I put it in the freezer. I wrote what it is, thawing directions and baking directions. This is helpful when I take it to someone.
Tried this recipe?Let us know how it was!