- 1 package (7 oz) pasta
- 1-2 pounds ground beef
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 can (14 oz each) diced tomatoes
- 1 can (16 oz) kidney beans
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) chopped green chillies
- 1 1/2 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. pepper
- 2 cups cheese of choice
- 2 jalapenos, chopped*
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato sauce, chilies, jalapenos, and seasonings. Bring to a boil, reduce heat, and simmer for 10 minutes. Add cooked and drained pasta into beef mixture. Transfer to baking dishes and/or freezer containers. Top with cheese. Cover and bake one for NOW at 375 for 30-40 minutes, until bubbly and heated through. Cover the other casserole(s) and freeze for LATER. When ready to use, that in refrigerator overnight and bake at 375 for 30-40 minutes or until heated through.
*You decide if you want seeds or not - seeds make it hotter.
