Best Southwest Beef Casserole Recipes

Southwest Ground Beef Casserole image

Time 1h45m

Number Of Ingredients 14

1 1/2 cups dried macaroni style pasta
1 lb lean ground beef
1 cup diced onion
1/2 cup diced bell pepper, any color
1/4 teaspoon red pepper flakes (omit if you don't like a hint of spice)
1 teaspoon Montreal Steak or chicken seasoning
16 oz. tomato sauce
1- 10 oz can of diced tomatoes & green chilies
1 1/2 tsp dried oregano
1 packet taco seasoning or 2 Tablespoons homemade
1 (15.25 ounce) can corn
2 cup shredded Mexican four cheese blend
sliced green onions for garnish
sour cream, optional

Steps:

Cook pasta according to package directions. Drain and set aside. In large skillet cook ground beef, onions, bell pepper, red pepper flakes and steak seasoning until beef is cooked through and onions are translucent. Add the tomato sauce, diced tomatoes, oregano and chili powder. Simmer for 15 minutes, allowing flavors to blend together. Add corn and simmer for 2 more minutes. Remove from heat and gently stir in pasta and cheese. Once cheese is melted, it's ready to serve! Garnish with green onions and sour cream.

SOUTHWEST BEEF CASSEROLE image

Provided by Francine Lizotte

Categories Casseroles

Time 45m

Number Of Ingredients 25

1 Tbsp olive oil
1 Tbsp clarified butter
1 c red onions, chopped
1/2 c red peppers, chopped
1/2 c orange peppers, chopped
1 large jalapeño pepper (about 1/3 cup), seeded, ribs removed and chopped
3 large cloves garlic, pressed
1 1/2 lb (750 g) lean ground beef
1 Tbsp chili powder
1 Tbsp taco seasoning
1 tsp ground rosemary
1 tsp worcestershire sauce
1/2 tsp cayenne pepper, or to taste
1/2 tsp garlic salt, or to taste
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 can(s) (12 oz.) corn kernels, drained
1 can(s) (28 oz.) crushed tomatoes
1 can(s) (10 oz.) cream of tomato soup
1 can(s) (4 oz.) diced green chiles
1 Tbsp brown sugar, such as demerara
1 1/2 c grated sharp cheddar cheese, divided
1 1/2 c grated monterey jack cheese, divided
12 oz (340 g) extra broad egg noodles, cooked al dente
1 1/2 Tbsp fresh parsley, finely chopped or more to taste

Steps:

1. Preheat oven to 400ºF and lightly greased a 9x13" baking dish. Cook egg noodles in salted boiling water, according to directions, about 10 minutes. Drain and set aside.
2. In a large deep skillet over medium heat, add oil. When hot, add onion and sauté until translucent, about 3 minutes. Add red and orange peppers; cook for 2 minutes. Add jalapeño pepper and sauté for another 2 minutes. Stir in garlic and sauté for 1 minute.
3. Add ground beef and cook until no longer pink, breaking it up into small pieces. Half way thru cooking, season with chili powder, taco seasoning, ground rosemary, Worcestershire sauce, cayenne pepper and garlic salt. Stir and cook until the beef is done.
4. Season beef mixture with ground sea salt, freshly ground black pepper before adding corn kernels; stir well. Add crushed tomatoes, cream of tomato soup and diced green chiles; combine well. Add brown sugar to the mixture and cook for 2 minutes.
5. Add ½ cup sharp Cheddar cheese and ½ cup Monterey Jack; blend cheeses with the ingredients. Add cooked al dente egg noodles, stir and transfer to the prepared baking dish.
6. Sprinkle the remaining cheese on top and transfer to preheated oven; bake for 10 minutes or until cheese is melted. Remove from heat and sprinkle with parsley. Makes 8 servings
7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Q58o1sRT-kU