Ingredients

• MAKES 2 CASSEROLES-ONE FOR NOW/ONE TO PUT IN FREEZER FOR LATER
• 1 package (7 ounces)elbow macaroni
• 2 pounds ground turkey
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (14 1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilis, drained
• 1 1/2 tsp salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cups (8 ounces)shredded monterey jack cheese
• 2 jalapeno peppers, seeded and chopped

Directions

1. Cook macaroni according to package directions.

2. Meanwhile, in large saucepan, cook the beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilis and seasonings. Bring to a boil. Reduce heat; simmer uncovered, for 10 minutes. Drain macaroni, stir into turkey.

3. Transfer to two greased 2 qt baking dishes. Top with cheese and jalapenos. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole, cool second casserole, cover and freeze up to three months.

4. To reheat frozen casserole, thaw in refrigerator for 8 hours. Cover and bake at 375 degrees for 20-25 minutes or until heated through.

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