Southwestern Casserole
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 2 cups uncooked macaroni
- 2.2 lb ground meat (beef or chicken)
- 1 chopped onion
- 2 cloves of garlic, chopped
- 4 tablespoons Goya Extra Virgin Olive Oil
- 3 cups tomatoes cut into cubes
- 14 oz. beans, rinsed and drained
- 0.5 cup tomato paste
- 3.5 oz. chopped green chilies, drained
- 1 teaspoon salt
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 2 cups grated cheese
- 2 jalapeños, seeds removed and chopped
- 1 tablespoon parsley leaves for decoration
PREPARATION
1
Boil the macaroni following the packaging instructions.
2
Meanwhile, in a large pan, fry the onion with the garlic and the Goya Extra Virgin Olive Oil. When the onion is transparent, add the ground meat. Cook for 10 minutes.
3
Next, add the rest of the ingredients, stirring well; add the tomato, beans, tomato paste, chopped green chilies and spices. Season with salt.
4
Cook on a medium heat for 10 minutes. Drain the pasta and mix it with the meat in the pan.
5
Preheat the oven to 355ºF. Pour the meat and pasta mixture into an oven dish and cover with the grated cheese and jalapeños. Bake for 25 minutes.
6
Serve hot, decorated with parsley leaves.
