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Southwest Beef Macaroni Casserole
Andre Lewis

Southwest Beef Macaroni Casserole

Elbows, black beans and corn stretch one pound of chile-seasoned beef into ten portions. The tomato sauce stays loose enough for the pasta, while pepper Jack brings warmth without requiring a mound of toppings. It freezes well after baking, though the pasta is best within two months.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 ounces elbow macaroni
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 can black beans 15 ounces, rinsed
  • 1 1/2 cups frozen corn thawed
  • 1 can crushed tomatoes 28 ounces
  • 1 cup low-sodium beef broth
  • 2 1/2 cups shredded pepper Jack divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook macaroni 2 minutes short of done and drain.
  2. Brown the beef and onion and drain. Stir in chili powder, cumin and salt for 30 seconds.
  3. Add beans, corn, tomatoes and broth and simmer 5 minutes.
  4. Fold in macaroni and 2 cups cheese. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes.