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Southwestern Ground Beef and Pasta Casserole

Ingredients

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.

Serve with Southwestern Corn Muffins

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