Southwest Beef Casserole Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

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
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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.

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans., Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

Steps:

• Preheat oven to 375°. Crumble chorizo into a large skillet; add onion. Cook over medium heat until meat is fully cooked; drain. Add beans, tomato sauce, corn, chilies, salsa, cilantro and seasonings; heat through., Place six tortillas in the bottom of a greased 13x9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese., Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated through. Let stand 10 minutes before cutting.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.