Ron Wilson

Ron Wilson

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Rita's freeze ahead southwestern casserole

This is yummy and makes 2 nice casseroles, one to eat now and one for later. Perfect for springtime sports activities when everyone is eating at different times.



8 oz. box macaroni

2 pounds ground beef

1 large onion, chopped

3 large cloves garlic, minced

28 oz. diced tomatoes

1 can kidney beans undrained

6 oz. can tomato paste

4 oz. can green chilies, drained

Salt and pepper

2 teaspoons chili powder

1 teaspoon cumin

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

Jalapeno peppers, sliced, sour cream or guacamole for garnish (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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