Southwestern Casserole

• 1 pkg (7 oz) elbow macaroni
• 2 lbs ground beef
• 1 lg onion, chopped
• 2 garlic cloves, minced
• 2 cans (14 1/2 oz ea.) 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 (8 oz) shredded Monterey Jack cheese
• 2 jalapeno peppers, seeded & chopped

Cook macaroni according to package directions.  Meanwhile, in large saucepan or Dutch oven, cook beef, onion and garlic over mdm heat til meat is no longer pink; drain.  Stir in the tomatoes, beans, tomato paste, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 10 mins.  Drain macaroni, stir into beef mixture.  Transfer to 2 greased 2 qt. baking dishes.  Top with cheese and jalapenos.  Cover & bake at 375 degrees for 30 mins.  Uncover, bake 10 mins longer or til bubble and heated through.  Serve one casserole and freeze the other for up to 3 months.

**To use frozen casserole - thaw in the refrigerator for 8 hrs.  Cover & bake at 375 for 20-25 mins or til heated through.  Be sure to use rubber or plastic gloves when seeding jalapenos and don't touch your face!