1 cup macaroni or 1 cup elbow macaroni or 1 cup
1 cup monterey jack cheese or 1 cup
cheddar cheese, shredded, for serving day
In a large skillet, cook chicken with garlic over medium-high heat fro 5 minutes or until no longer pink.
Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to boil. Stir in macaroni and green beans; bring back to boil. Reduce heat to medium-low, until the beans and pasta are tender. Season to taste with salt and pepper.
To freeze: Let pasta mixture cool. Spoon into freezer containers, seal, label and date. Freeze for up to 3 months.
To serve: Thaw in microwave or refrigerator overnight. Reheat in baking dish at 350°F (180°C) for about 30-35 minutes or until hot and bubbly. Serve sprinkled with cheese with bread and a salad.