Ingredients
- MAKES 2 CASSEROLES-ONE FOR NOW/ONE TO PUT IN FREEZER FOR LATER
- 1 package (7 ounces)elbow macaroni
- 2 pounds ground turkey
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cans (14 1/2 ounces each) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) chopped green chilis, drained
- 1 1/2 tsp salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 cups (8 ounces)shredded monterey jack cheese
- 2 jalapeno peppers, seeded and chopped
Directions
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Cook macaroni according to package directions.
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Meanwhile, in large saucepan, cook the beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilis and seasonings. Bring to a boil. Reduce heat; simmer uncovered, for 10 minutes. Drain macaroni, stir into turkey.
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Transfer to two greased 2 qt baking dishes. Top with cheese and jalapenos. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole, cool second casserole, cover and freeze up to three months.
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To reheat frozen casserole, thaw in refrigerator for 8 hours. Cover and bake at 375 degrees for 20-25 minutes or until heated through.