Southwest Beef Casserole


1 tbsp Olive Oil Tips & Tricks

1 tbsp. clarified butter

1 cup red onion, chopped

1/2 cup red bell pepper, chopped

1/2 cup orange bell pepper, chopped

1 jalapeño, about 1/3 cup, seeded, ribbed and chopped

3 large cloves garlic, pressed,

1 1/2 lbs. (750 g) lean ground meat

1 tbsp. Chili powder

1 tbsp See Taco Seasoning Recipe

1 teaspoon rosemary powder

1 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper or to taste

1/2 teaspoon. garlic salt or to taste

freshly 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 crushed tomato can (28 oz.)

1 can (10 oz.) Cream of Tomato Soup See Recipe

1 can (4 oz.) Diced green chili peppers

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 oz (340 g) extra-thick egg noodles, cooked al dente

1 1/2 tbsp. Fresh parsley, finely chopped or more if desired. Tips and Tricks


Preheat oven to 400°F and lightly grease a 9×13 baking dish. Set aside.
Boil egg noodles in boiling salted water for about 10 minutes according to directions. Drain and set aside.
Heat a large, deep frying pan over medium heat and add the oil and clarified butter. Once hot, add the onions and sauté until translucent, about 3 minutes.
Add red and orange peppers. Cook for 2 minutes. Add the jalapenos and stir-fry for an additional 2 minutes. Add garlic and sauté for 1 minute.
Add the minced meat and cook until it is no longer pink.

Halfway through cooking, season with chili powder, taco seasoning, rosemary powder, Worcestershire sauce, cayenne pepper, and garlic salt. Stir and cook until beef is cooked through.
Season the beef mixture with ground sea salt and freshly ground black pepper before adding the corn kernels. Mix well. Add crushed tomatoes, cream of tomato soup, and diced green chillies.

Combine well. Add brown sugar to the mixture and cook for 2 minutes.
Add 1/2 cup sharp cheddar cheese and 1/2 cup Monterey Jack. Mix cheese with ingredients. Stir in the egg noodles, cooked al dente, and pour the beef mixture into the prepared baking dish.
Sprinkle the remaining cheese on top and place in the preheated oven. Bake for 10 minutes or until cheese is melted.
Remove from heat and sprinkle with parsley.


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