Ingredients:
2 lbs ground beef
1 large onions, diced
3 garlic cloves, minced
1 (35 ounce) cans diced tomatoes
1 (6 ounce) cans tomato paste
1 (4 ounce) cans chopped green chilies, drained
1 (15 1/4 ounce) cans 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) packages elbow macaroni, cooked and well drained
2 cups shredded monterey jack cheese ( about 8 oz.)
jalapeno peppers, slices ( to garnish) (optional)
Directions:
Preheat oven to 375F.
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 jalapeno slices if desired; cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes.
Servings: 16-20
Time preparation: 25 min.
Time total: 65 min.