Southwest Beef Casserole
This tasty Southwest Beef Casserole is a great comfort food to add to your repertoire. It's sure to become one of your family favorites!
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 1 cup red onions, chopped
- 1/2 cup red peppers, chopped
- 1/2 cup orange peppers, chopped
- 1 large jalapeño pepper (about 1/3 cup), seeded, ribs removed and chopped
- 3 large cloves garlic, pressed
- 1 1/2 lbs. (750 g) lean ground beef
- 1 tbsp. chili powder
- 1 tbsp. taco seasoning see Recipe
- 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 (12 oz.) corn kernels, drained
- 1 can (28 oz.) crushed tomatoes
- 1 can (10 oz.) cream of tomato soup see Recipe
- 1 can (4 oz.) diced green chiles
- 1 tbsp. brown sugar, such as demerara *optional
- 1 1/2 cups grated sharp Cheddar cheese, divided
- 1 1/2 cups grated Monterey Jack cheese, divided
- 12 ounces (340 g) extra broad egg noodles, cooked al dente
- 1 1/2 tbsp. fresh parsley, finely chopped or more to taste tips & tricks
Directions
- Preheat oven to 400ºF and lightly grease a 9x13 baking dish; set aside.
- Cook the egg noodles in salted boiling water, according to the directions, about 10 minutes. Drain and set aside.
- In a large deep skillet over medium heat, add oil and clarified butter. When it gets hot, add onions and sauté until translucent, about 3 minutes.
- Add red and orange peppers; cook for 2 minutes. Add jalapeño peppers and sauté for another 2 minutes. Stir in garlic and sauté for 1 minute.
- Add ground beef and cook until no longer pink, breaking it up into small pieces. Halfway through cooking, season with chili powder, taco seasoning, ground rosemary, Worcestershire sauce, cayenne pepper and garlic salt. Stir and cook until the beef is done.
- Season the 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 chilies; combine well. Add brown sugar to the mixture and cook for 2 minutes.
- 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 the beef mixture to the prepared baking dish.
- Sprinkle the remaining cheese on top and transfer to the preheated oven. Bake for 10 minutes or until the cheese is melted.
- Remove from the heat and sprinkle with parsley.