 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
I've been making this mild family-pleasing casserole for years, says Joan Hallford of North Richland Hills, Texas. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. Ingredients:
1 package (7 ounces) elbow macaroni |
2 pounds ground turkey or beef |
1 large onion, chopped |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (6 ounces) tomato paste |
1 can (4 ounces) chopped green chilies, drained |
1-1/2 teaspoons salt |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded monterey jack cheese |
2 jalapeno peppers, seeded and chopped |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
2. Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. 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 casserole; cover and freeze for up to 3 months.
3. To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 2 casseroles (6 servings each).
|
|