Southwestern Casserole | Cooking Professionally

Ingredients

• 2 cups (8 ounces) elbow macaroni, uncooked
• 2 pounds ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can green chiles, chopped and drained
• 1 1/2 teaspoons salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cups Monterey Jack cheese, shredded
• 2 jalapeño peppers, seeded and chopped