Southwestern Casserole (Freezer meal)


  • 1 package (7 ounces) elbow macaroni
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chilies, drained
  • 1.5 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp pepper
  • 2 cups shredded monterrey jack cheese
  • 2 jalapeno peppers, seeded and chopped


  1. Preheat oven to 375.
  2. Cook macaroni according to package directions.
  3. Meanwhile, brown meat with onion in a LARGE saucepan.  Add garlic and cook one minute longer, then drain.
  4. Stir in the tomatoes, beans, tomato paste, chilies, and seasonings.  Bring to a boil.  Reduce heat and simmer uncovered for 10 minutes.
  5. Drain macaroni and stir into beef mixture.
  6. 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 more minutes, or until bubbly and heated through.
  7. Serve one casserole.  Cool the second casserole, cover and freeze up to 3 months.

*TO USE FROZEN CASSEROLE:  Thaw in the refrigerator for 8 hours.  Cover and bake at 375 for 20-25 minutes or until heated through.

❤ Amanda Bonds


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