I found this recipe because I needed something easy and quick that I could prep ahead of time so my family just had to put it in the oven when they were ready for dinner. It comes from one of my favorite sites, tasteofome.com and I had all of the ingredients at home.
Ingredients:
- 1 cups uncooked Elbow Macaroni
- 1 pound ground Beef
- 1 Onion, chopped
- 1 Garlic clove, minced
- 1 can (14-1/2 ounces) diced Tomatoes, undrained
- 1 can (16 ounces) Kidney or Black beans, rinsed and drained
- 1 can Rotel
- 1 tsp Salt
- 1/2 tsp Chili powder
- 1/4 tsp ground Cumin
- 1/4 tsp Pepper
- 1 cup shredded Monterey Jack cheese
Cooking:
Preheat oven to 375°
Cook macaroni according to package directions.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. 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.
Transfer macaroni mixture to a greased 2-qt. baking dish & top with cheese
Cover and bake at 375° for 30 minutes
Uncover- bake until bubbly and heated through ~ 10 minutes longer
To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.
Nutrition:
1 cup: 321 calories, 15g fat (7g saturated fat), 64mg cholesterol, 673mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 24g protein.
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