Southwestern Beef & Macaroni Casserole
This is a practical two-pan dinner: macaroni, beef, tomatoes, black beans, and enough cheese to finish the top. Keep the jalapeños off one pan if you need a milder option. Bake both, then put the second one away for another day.
HKT adaptation of Joan Hallford’s Southwestern Casserole, published by Taste of Home. This version uses black beans and Cheddar Jack, with optional jalapeños and revised directions: https://www.tasteofhome.com/recipes/southwestern-casserole/
Ingredients
8 ounces (about 2 cups) dry elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14½ ounces each) diced tomatoes, with their juices
1 can (15–16 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped mild green chiles, drained
1½ teaspoons salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon black pepper
2 cups shredded Cheddar Jack cheese
Up to 2 jalapeños, seeded and thinly sliced or chopped (optional)
A little oil or cooking spray, for the baking dishes
Instructions
1. Heat the oven to 375°F. Lightly grease two 2-quart baking dishes. Set a pot of water on to boil for the macaroni.
2. Cook the macaroni about 1 minute less than the package’s al dente time, then drain. It will finish softening in the oven. While it cooks, start the beef filling.
3. In a large, deep pan, cook the beef and chopped onion over medium heat, breaking the beef into small pieces. Cook the ground beef to 160°F, checking with a food thermometer. Carefully pour off excess fat. Add the garlic and stir for about 1 minute.
4. Stir in the tomatoes and their juices, drained black beans, tomato paste, drained green chiles, salt, chili powder, cumin, and black pepper. Bring to a gentle bubble, then simmer uncovered for 10 minutes, stirring now and then. Fold in the drained macaroni.
5. Divide the mixture evenly between the two dishes. Sprinkle 1 cup of Cheddar Jack over each pan. Add jalapeños if using, or put them on only one pan.
6. Cover the dishes and bake for 30 minutes. Uncover and bake about 10 minutes longer, until the edges bubble, the cheese melts, and the center reaches 165°F on a food thermometer. Add time if needed; the pan and oven affect how quickly the middle heats. Let stand for 5 minutes before serving.
7. For another meal, cool the second casserole promptly, dividing it into shallow portions if needed, and refrigerate within 2 hours. Once chilled, wrap well and freeze for up to 3 months for best quality. Thaw in the refrigerator, then reheat covered at 375°F until it reaches 165°F throughout; check the center rather than relying on a fixed reheating time. Keep refrigerated leftovers for 3–4 days.