2 cups (8 ounces) uncooked elbow macaroni 2 pounds ground beef 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 chiles, drained 1-1/2 teaspoons salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon pepper 2 cups shredded Monterey Jack cheese 2 jalapeno pep Makes 2 casseroles

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.
Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months.