2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles, drained
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeño peppers, seeded and chopped
Step 1 Cook the macaroni according to the package directions.
Step 2 Meanwhile, in a large saucepan, cook the beef and onion over medium heat, crumbling until the meat is no longer pink. Add the garlic, and cook for 1 more minute. Drain.
Step 3 Stir in the next 8 ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, for 10 minutes.
Step 4 Drain the macaroni, and stir it into the beef mixture.
Step 5 Preheat the oven to 375 degrees F.
Step 6 Transfer the macaroni mixture to 2 greased 2-quart baking dishes (this recipe makes 2 casseroles, 6 servings each). Top the mixture with cheese and jalapeños.
Step 7 Cover and bake for 30 minutes. Then, uncover it, then bake it until bubbly and heated through, about 10 minutes longer.
Serve and enjoy.
Time: 1 hour 5 minutes
Yield: 12 servings