1 (7 ounce) package elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 ounce) cans diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can sweet corn, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped
- Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
- Transfer into two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375 degrees for 30 minutes. Uncover and continue baking 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 refrigerator for 8 hours. Cover and bake at 375 degrees F for 20-25 minutes or until heated through.
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