Southwestern Casserole

Set oven to 375F

Ingredients:

• 2 cups cooked elbow macaroni
• 2 lbs ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 x 14.5 oz cans diced tomatoes, undrained
• 16 oz kidney beans, rinsed and drained
• 1 ½ teaspoons salt
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 2 cups Monterey Jack cheese, shredded
• 2 jalapeno peppers, seeded and chopped (wear disposable gloves to handle)

Method:

In a large saucepan, cook beef and onion on medium heat, breaking meat into crumbles, until no longer pink.

Add garlic, cook 1 minute longer, then drain excess fat.

Stir in next 8 ingredients and bring to a boil.

Reduce heat and simmer, uncovered, for 10 minutes.

Stir drained macaroni into the beef mixture and transfer the mixture into 2 greased 2-quart baking dishes.

Top with cheese and jalapenos, then cover and bake for 30 minutes. Then uncover and bake for about 10 more minutes (until bubbly)

Serve one casserole and freeze the other one for up to 3 months.