Prep 25 mins
Cook 40 mins
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!
- 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) canchopped 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)
- Preheat oven to 375°.
- Grease a 3-quart casserole.
- In a large skillet, cook ground beef over med-high heat until browned; drain.
- Reduce heat to medium; add onion and garlic and cook for about 5 minutes.
- Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.
- Stir to combine and simmer for about 10 minutes.
- Pour into prepared casserole.
- Add macaroni and mix well to combine all.
- Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes.
Very good hot dish for a cold winter night. I shredded a couple of small carrots and added them with the onion and garlic (got to sneak some veggies in now and then). I used red beans (personal preference). My pasta was spiral twist macaroni. I like it for casseroles because it captures the sauce and holds it in the grooves. I only cook my pasta half done before adding it to casseroles because I find it gets too mushy after additional baking otherwise. I topped it off with shredded cheddar cheese (didn't have Monterey Jack on hand). This is a great 'throw together' recipe which uses ingredients most people would already have in the pantry and it lends itself well to minor substitutions. Thanks Leslie!
Made this last night for my girlfriend and I and it is still as good as I remember as a kid. Crystal loved it as well! Thanks Mom!
Great variation on the Texas goulash theme! I used three 3 14 1/2 cans for the 35 ounce can of diced tomatoes, ready minced refrigerator garlic and a 4 cheese Mexican cheese blend. I also probably used 4-5 cups of cheese on top. It was awesome! This makes two 9 x 13 pans or one 6 quart pan. I used one deep rectangle baker that is probably 5-6 quarts and it filled it nicely to the top. Leslie, thanks for a great recipe! This is a perfect large crowd dish!