Ron Wilson

Ron Wilson

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Rita's Southwest Beef Casserole

Here’s a make ahead really tasty casserole that I make and freeze. Excellent for Saturday supper!



8 oz. box macaroni

2 pounds ground beef

1 large onion, chopped

2 teaspoons garlic

28 oz. diced tomatoes

1 can kidney beans, drained

6 oz. can tomato paste

4 oz. can green chilies, drained

Salt and pepper

2 teaspoons chili powder

3/4 teaspoon cumin

3 cups Mexican blend cheese or Cheddar or Monterrey Jack, shredded

Jalapeno peppers, sliced (opt)


Cook macaroni.

Cook beef and onion. Add garlic, then stir in everything but cheese and jalapenos.

Bring to a boil, then simmer about 10 minutes, uncovered.

Add macaroni and stir into beef mixture.

Preheat oven to 375. Spray 2 casserole dishes and divide mixture between them.

Top with cheese. Cover and bake 30 minutes, until heated through. Then uncover, add cheese and bake 10 minutes longer. Sprinkle with Jalapenos.

To freeze

We usually eat one casserole and freeze the other after it cools. To reheat, thaw in refrigerator, then preheat oven to 375. Remove from frig 30 minutes before baking. Cover, bake until hot throughout, 25 minutes or so.

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