1 hr 5 mins
Leslie in Texas's Note:
I've been making this casserole since my boys were young--it's one of their favorites. It's a great budget dish and perfect for when you need your TexMex "fix"! It also freezes well--I usually make it in two smaller casseroles; one for dinner tonight and one to freeze for later!
My Private Note
Units: US | Metric
- 2 lbs ground beef
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 (35 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can chopped green chilies, drained
- 1 (15 1/4 ounce) can kidney beans, drained and rinsed
- 1 1/2 teaspoons salt
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground pepper
- 1 (8 ounce) package elbow macaroni, cooked and well drained
- 2 cups shredded monterey jack cheese (about 8 oz.)
- jalapeno pepper, slices (to garnish) (optional)
- 1Preheat oven to 375°.
- 2Grease a 3-quart casserole.
- 3In a large skillet, cook ground beef over med-high heat until browned; drain.
- 4Reduce heat to medium; add onion and garlic and cook for about 5 minutes.
- 5Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.
- 6Stir to combine and simmer for about 10 minutes.
- 7Pour into prepared casserole.
- 8Add macaroni and mix well to combine all.
- 9Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.
- 10Uncover and continue baking for 10 minutes.
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Nutritional Facts for Beef Fiesta Casserole
Serving Size: 1 (165 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 286.7
- Calories from Fat 120
- Total Fat 13.4 g
- Saturated Fat 6.1 g
- Cholesterol 51.1 mg
- Sodium 635.4 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 3.3 g
- Sugars 5.2 g
- Protein 18.6 g