Southwestern Casserole

Another one of the magazine I purchased that my friend and I will be making.  I used 1 can diced tomatoes and 1 can rotel instead of the 2 cans of diced tomatoes and 1 can of green chilies.  I also omitted the jalapeno peppers.

1 pkg (7 oz) elbow macaroni
2 lbs ground beef
1 large onion, chopped
2 garlic gloves, minced
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (16 oz) kindey beans, rinsed and drained
1 can tomato paste (6 oz)
1 can (4 oz) chopped green chilis, drained
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2 cups shredded Monterey Jack Cheese
2 jalapeno peppers, seeded and chopped.
Cook macaroni according to pkg directions.  Cook ground beef and onion over medium heat until no longer pink.  Add garlic, cook 1 minute longer.  Drain.  Stir in tomatoes, beans, tomato paste, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 10 minutes.  Drain macaroni stir into beef mixture.

Transfer to two greased 2 qt baking dishes.  Top with cheese and jalapenos.  Cover and bake at 375 for 30 minutes.  Uncover and 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.

To use frozen casserole:  Thaw in the fridge for 8 hours.  Cover and bake at 375 for 20 - 25 minutes or until heated through.

Yields 2 casseroles:  6 servings each.