From: Fall Freezer Meals ~ 2011
1 package of elbow macaroni
2 pounds of ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans of diced tomatoes, undrained
1 can of kidney beans, rinsed and drained
1 can of tomato paste
1 can of chopped green chilies, drained
1.5 teaspoons salt
1 teaspoon of chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups of shredded Monterey Jack Cheese
2 jalapeno peppers, seeded and chopped
1 - Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilies and seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Drain macaroni; stir in to beef mixture.
2 - Transfer to 2 greased 2qt baking dishes. Top with cheese and jalapenos. Cover and bake at 375F for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Server one casserole. Cool the second casserole; cover and freeze for up to 3 months.
Miranda's Mix Ups: I didn't use 2 pounds, I only had 1 so that's all we used. I also didn't use the green chilies or the jalapeno peppers. But it was still VERY good. And the kids ate it all. I'm not sure if it was because of the fact they had to eat before going trick or treating or what but it was gone!