MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Southwestern Casserole
Categories: Pasta, Beef, Vegetables, Chilies, Cheese
     Yield: 2 Casseroles

     8 oz Uncooked elbow macaroni
     2 lb Ground beef
     1 lg Onion; chopped
     2 cl Garlic; minced
    29 oz (2 cans) diced tomatoes;
          - undrained
    16 oz Kidney beans; rinsed,
          - drained
     6 oz Tomato paste
     4 oz Can chopped green chilies;
          - drained
 1 1/2 ts Salt
     1 ts Chilli spice mix
   1/2 ts Ground cumin
   1/2 ts Pepper
     2 c  Monterey Jack cheese;
          - shredded
     2    Jalapenos; seeded, chopped

 Cook macaroni according to package directions.
 Meanwhile, in a large saucepan, cook beef and onion over
 medium heat until meat is no longer pink, breaking it
 into crumbles. Add garlic; cook 1 minute longer. Drain.
 Stir in next 8 ingredients. Bring to a boil. Reduce
 heat; simmer, uncovered, for 10 minutes. Drain macaroni;
 stir into beef mixture.

 Set oven @ 375 F/190 C.

 Transfer macaroni mixture to 2 greased 2 qt. baking
 dishes. Top with cheese and jalapenos. Cover and bake
 for 30 minutes. Uncover; bake until bubbly and heated
 through, about 10 minutes longer. Serve 1 casserole.
 Cool the second; cover and freeze up to 3 months.

 Recipe by Joan Hallford, North Richland Hills, Texas

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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