Southwestern Casserole

• 1 (16 oz.) package macaroni
• 1 1/2 lbs. ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (14 1/2 oz.) cans diced tomatoes
• 1 (16 oz.) can kidney beans, rinsed and drained
• 1 (6 oz.) can tomato paste
• 1 (4 oz.) can chopped green chiles, drained
• 1 1/2 tsp. salt
• 2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 2 cups shredded Monterey Jack cheese
• 2 jalapeños, seeded and chopped

Instructions

1. Preheat oven to 375°.
2. Cook macaroni according to package directions. Meanwhile, in a large, deep skillet over medium heat, add ground beef and onion. Cook until meat is no longer pink. Add garlic and cook 1 minute. Drain and return to heat.
3. Stir in tomatoes, kidney beans, tomato paste, chiles, salt, chili powder, cumin, pepper and cayenne. Bring to boil, then reduce heat to low. Simmer for 10 minutes. Stir in cooked macaroni.
4. Transfer mixture to two 2-quart baking dishes, sprayed with nonstick cooking spray. Top each with cheese and jalapeños. Cover one casserole and bake for 30 minutes. Uncover and bake about 10 more minutes. Cover and freeze the second for up to 3 months.