southwestern casserole + freezer

Ingredients:

2 cups (8 ounces) uncooked elbow macaroni

2 pounds ground beef

1 large onion, chopped

2 garlic cloves, minced

1 can (28 oz) diced tomatoes, undrained

1 can (19 oz) kidney beans, rinsed and drained

1 can tomato paste

1 can (4 ounces) chopped green chiles, drained

1-1/2 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

2 cups shredded Monterey Jack cheese

2 jalapeno peppers, seeded and chopped optional

*I used  a green pepper

Directions:

Cook macaroni according to package directions. 

In a large saucepan, 

Cook beef and onion over medium heat,

crumbling beef, until meat is no longer pink. 

Add garlic; cook 1 minute longer. 

Drain. 

Stir in next 8 ingredients. 

Bring to a boil. 

Reduce heat and simmer, uncovered, 

for 10 minutes. 

Stir pasta into beef mixture.

Preheat oven to 375°. 

Transfer macaroni mixture 

to 2 greased 2-qt. baking dishes. 

Top with cheese and jalapenos. 

Cover and bake at 375° for 30 minutes. 

Uncover; bake until bubbly and heated through, about 10 minutes longer. 

Serve 1 casserole. Cool the second; cover and freeze up to 3 months.

Serve with a large salad and frozen burritos?

"Bon appetit!"

To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.