In the same skillet sauté the onion over medium heat until translucent, then add the garlic. Sauté the garlic for 1-2 minutes making sure not to burn the garlic. Return the cooked ground beef to the skillet. Add the diced tomatoes, kidney beans, tomato paste, green chilies, taco seasoning, garlic salt, chili powder, ground cumin, salt and pepper. Mix until combined. Increase the heat and bring to a boil, then reduce the heat to low and simmer uncovered for 10 minutes, stirring as needed. Add the drained macaroni into the mixture, mix until combined.
Preheat the oven to 375°. Transfer macaroni mixture to a large greased baking dish. Sprinkle the top with Mexican Blend cheese and jalapeno. (Split in two if needed and freeze one for later.)