Page 65 - 2019TOHCookbook

ARSENAULT | IPSWICH, MA | SERVES 12
We have spent a lot of time in the Southwest and feel it is our home away from home.
INGREDIENTS
2 cups uncooked elbow macaroni 2 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14 1⁄2 oz. each) diced tomatoes, undrained 1 can (16 oz.) kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
1 can (4 oz.) chopped green chilies, drained
1 1⁄2 tsp. salt
1 tsp. chili powder
1⁄2 tsp. ground cumin
1⁄2 tsp. pepper
2 cups shredded Monterey Jack cheese
2 jalapeño peppers, seeded and chopped
INSTRUCTIONS
1. Cook macaroni according to package directions.
2. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef,
until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Drain macaroni; stir into beef mixture.
4. Preheat oven to 375˚ F.
5. Transfer macaroni mixture to two greased 2-quart. baking dishes. Top with cheese and jalapeños.
6. Cover and bake at 375˚ F for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve one casserole. NOTE: Recipe can be scaled up or made vegetarian.
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SOUTH WEST CASSEROLE