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Beef Fiesta Casserole

5.0(5)

I've been making this casserole since my boys were young--it's one of their favorites. It's a great budget dish and perfect for when you need your TexMex "fix"! It also freezes well--I usually make it in two smaller casseroles; one for dinner tonight and one to freeze for later!

by Leslie in Texas·published 2003-01-13

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Meat

Servings

(16–20)

Total time

1h 5m

prep 25 min

Calories / serving

287 kcal

Ingredients (14)

serves

2 lbs ground beefground-beef
1 large onion, dicedonion
3 garlic cloves, mincedgarlic
1 (35 ounce) can diced tomatoestomato
1 (6 ounce) can tomato pastetomato-paste
1 (4 ounce) can chopped green chilies, drained
1 (15 1/4 ounce) can kidney beans, drained and rinsedkidney-beans
1 1/2 teaspoons saltsalt
2 teaspoons chili powderchili-powder
1/2 teaspoon cumincumin
1/2 teaspoon ground pepperpepper
1 (8 ounce) package elbow macaroni, cooked and well drainedmacaroni
2 cups shredded monterey jack cheese (about 8 oz.)
jalapeno pepper, slices (to garnish) (optional)pepper

Instructions (10 steps)

01Preheat oven to 375°.
02Grease a 3-quart casserole.
03

In a large skillet, cook ground beef over med-high heat until browned; drain.

04Reduce heat to medium; add onion and garlic and cook for about 5 minutes.

05Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.

06Stir to combine and simmer for about 10 minutes.

07Pour into prepared casserole.

08Add macaroni and mix well to combine all.

09Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.

10Uncover and continue baking for 10 minutes.

Nutrition (per serving)

Calories: 287 kcal
Protein: 19 g
Fat: 13 g
Saturated fat: 6 g
Carbs: 23 g
Fiber: 3 g
Sugar: 5 g
Sodium: 635 mg
Cholesterol: 51 mg

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