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MSGID: 38545.fido-homecook@1:3634/12 2be58a6d
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: UTF-8 4
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwestern Casserole
 Categories: Pasta, Beef, Vegetables, Chilies, Cheese
      Yield: 12 Servings
 
      8 oz Uncooked elbow macaroni
      2 lb Ground beef
      1 lg Onion; chopped
      2 cl Garlic; minced
     29 oz (2 cans) diced tomatoes;
           - undrained
     16 oz Kidney beans; rinsed,
           - drained
      6 oz Tomato paste
      4 oz Can chopped green chilies;
           - drained
  1 1/2 ts Salt
      1 ts Chilli spice mix
    1/2 ts Ground cumin
    1/2 ts Pepper
      2 c  Shredded Monterey Jack
           - cheese
      2    Jalapenos; seeded, chopped
 
  Cook macaroni according to package directions.
  Meanwhile, in a large saucepan, cook beef and onion over
  medium heat until meat is no longer pink, breaking it
  into crumbles. Add garlic; cook 1 minute longer. Drain.
  Stir in next 8 ingredients. Bring to a boil. Reduce
  heat; simmer, uncovered, for 10 minutes. Drain macaroni;
  stir into beef mixture.
  
  Set oven @ 375ºF/190ºC.
  
  Transfer macaroni mixture to 2 greased 2 qt. baking
  dishes. Top with cheese and jalapenos. Cover and bake
  for 30 minutes. Uncover; bake until bubbly and heated
  through, about 10 minutes longer. Serve 1 casserole.
  Cool the second; cover and freeze up to 3 months.
  
  Joan Hallford, North Richland Hills, Texas
  
  Makes: 2 casseroles (6 servings each)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Success is determined by your determination to succeed." - Kouri Falconer
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