Southwestern Casserole

1 package (7 oz) elbow macaroni, cooked according to package

2 lbs ground beef

1 large onion, chopped

2 garlic cloves, minced

2 cans (14.5 oz) diced tomato, undrained

1 can (16 oz) kidney beans, rinsed and drained

1 can (6 oz) tomato paste

1 can (4 oz) chopped green chilies, drained (I left these out, in case it was too hot for anyone)

1.5 tsp salt

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp pepper

2 cups (8 oz) shredded monterey jack cheese

2 jalapeno peppers, seeded and chopped (I left these out, in case it was too hot for anyone)

*recipe makes 2*

1. Cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, beans, tomato paste, chilies, and seasonings. Bring to boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in cooked macaroni.

2. Transfer to 2 freezer containers.

3. Thaw. Put in baking dish and 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.

from "Taste of Home Freezer Pleasers" cookbook