Tex Mex Noodle Casserole

Do you know about the website / app Foodgawker???? Well if you're a foodie, like me, it will be the best and worst thing that has ever happened to you. Best because you will literally want to spend all your time looking at the amazing food. Worst because you will literally want to spend all of your time looking at the amazing food. Also, you'll quickly become envious of people's amazing food photography skills; so don't hold it against me when you become a Foodgawker and then my pictures are suddenly a lot more lack luster. But I will warn you now that Foodgawker should be used with caution and you should not operate heavy machinery until you know how it will affect you.  I would like to take this time to say:

"My name is L, and I have an addiction to Foodgawker and shoes."

Anyway, the point behind my Foodgawker rant is that this recipe comes from a recipe that I gawked (is that the appropriate term?) and I feel that it's my duty to spread the word. So enough about me and my addictions, let's talk about the food....

Although Mr. Cowboy and I have gone our separate ways, there are lots of things that I'll never give up from our time together, one of those being a deep appreciation for Green Chiles. Yum, they add a lovely, deep earthy spice to any dish and can go into literally everything. This particular dish is carbo, veggie, meaty, cheesy comfort food at its finest. I really can't imagine someone not liking this dish, because it's got so many lovable aspects and is so easily adaptable. Another awesome feature of this dish is that it makes tons of food! I made this and then realized I wasn't feeding the US Army, so I froze half of it for a rainy or lazy day.

Notes

• The squash was a last minute addition, so if you don't have any available, feel free to omit. I'm just trying to use all of my available vegetables! Also, this demonstrates how easily adaptable this recipe is, just throw whatever you have / need to use in for different variations. Beans would make a nice addition to this dish, for a bit of extra protein.
• Be prepared to freeze half of this. In order to do so, simply stop before the oven step and put it into a freezer safe container, cool, then freeze. When you get ready to eat the frozen part, defrost it, cover with cheese, and reheat in the oven.
• I used frozen Colorado chiles, but I know they aren't readily available so for the sake of the recipe I put the can down.

Tex Mex Casserole
1 T vegetable or canola oil
1 onion, chopped
1 bell pepper, chopped
1 lb ground beef
1 T. garlic
1/8 t. Cayenne pepper
2 T. chile powder
2 c. elbow macaroni
1 (15 oz) can tomato sauce
2 c. water
2 c. cheddar or mexican cheese, shredded
2 squash, cut into large chunks
1 c. corn
1 (4.5 oz) can green chiles
Salt and Pepper

In a large ovenproof skillet or dutch oven, heat the oil over medium height. Add the onion and pepper, cooking until the onions begin to turn translucent. Add the ground beef to the skillet.

Once the meat is almost completely browned, add the garlic, cayenne, and chile powder. Cook for about 30 seconds, until fragrant.

Add the pasta, tomato sauce, and water. Generously salt and pepper the dish. Stir to combine. Cover the pan and turn the heat up to medium - high. Allow the mixture to vigorously simmer, and cook until the pasta is al dente; approximately 15 minutes.

Preheat the oven to 375.

Off the heat, add the corn, chiles, and 1 c. cheese. Check the seasoning level, salt and pepper if needed. (Separate if you don't plan to eat it all.) Cover the meal with the remaining cheese, and place in the oven, uncovered, for about 10 minutes, until the cheese is melted. And it looks kinda like this....

Also, when you can't resist any longer, sneak a few bites before you're roommates get back from shoe shopping.