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.
FREEZER FRIENDLY SOUTHWESTERN CASSEROLE WITH BEEF
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 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.
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.