Southwestern Casserole

Modified from Fall Freezer Meals

1 pkg (7 oz) elbow macaroni (or any type of pasta)

2 lbs ground beef

1 onion, chopped

2 garlic cloves, minced

2 jalapeno peppers, seeded and chopped

2 cans (14.5 oz) diced tomatoes, undrained

1 can (16 oz) kidney beans, rinsed and drained (I used more pasta in place of this)

1 can (6 oz) tomato paste

1 can (4 oz) chopped green chilies, drained

1 1/2 tsp salt

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp pepper

2 cups (8 oz) Mexican cheese, shredded (they used Monterey Jack)

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook beef, onion and jalapenos over medium until meat is no longer pink. Add garlic and cook another minute. Drain. Stir in tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes. Drain pasta and stir into beef mixture.

Transfer to two greased 2 quart baking dishes. Top with cheese. (They put the jalapenos on top with the cheese, I mixed them in). Cover and bake at 375 for 30 minutes. Uncover, bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second and then freeze.

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

Each casserole 6 servings each.