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Southwestern Ground Beef and Pasta Casserole
8 oz uncooked macaroni 1 1/2 to 2 lbs ground beef, or turkey 1 small onion, chopped 2 small jalapenos, chopped and divided 2 cloves garlic, minced 1 cans (15 oz) diced tomatoes (undrained) 1 small can (4 oz) green chiles 1 tsp salt 1/2 tsp cumin 1/2 tsp chili powder 2 cups Monterrey Jack cheese, divided 1 large can your favorite pork and beans OR 1 can and kidney beans and 1 small can tomato paste
Cook macaroni as directed. Drain and set aside.
Scramble fry ground meat with onions, 1 jalapeno and garlic, until no longer pink.
Add in canned tomatoes, chiles, beans (and tomato paste if using kidney beans), seasonings and 1/2 of the grated cheese. Mix well.
Add in cooked macaroni. Mix well.
Pour mixture into two prepared 2 quart casserole dishes. Sprinkle remaining cheese and chopped jalapenos on top.
**You can cover and freeze one of them to cook another day.
Bake at 425 F covered for 30 minutes. Remove foil/cover and bake another 15.
I served mine with the Southwestern Corn Muffins pictured/linked below.