SOUTHWEST BEEF CASSEROLE

READY IN: 45mins

INGREDIENTS

  • 1tablespoonolive oil
  • 1tablespoonclarified butter
  • 1cupred onion, chopped
  • 12 cupred pepper, chopped
  • 12 cuporange pepper, chopped
  • 1jalapeno pepper, seeded, ribs removed and finely chopped(about 1/3 cup)
  • 3garlic cloves, pressed
  • 1 12 lbslean ground beef
  • 1tablespoonchili powder
  • 1tablespoontaco seasoning
  • 1teaspoonground rosemary
  • 1teaspoonWorcestershire sauce
  • 12 teaspooncayenne pepper (to taste)
  • 12 teaspoongarlic salt (to taste)
  • 14 teaspoonsea salt, ground(to taste)
  • 12 teaspoonblack pepper (to taste)
  • 1 (12 ounce) can corn kernels, drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10 ounce) can cream of tomato soup
  • 1 (4 ounce) can diced green chilies
  • 1tablespoonbrown sugar, such as demerara
  • 1 12 cupssharp cheddar cheese, grated(divided)
  • 1 12 cupsmonterey jack cheese, grated(divided)
  • 12ounces extra broad egg noodles (cooked al dente)
  • 1 12 tablespoonsparsley, finely chopped(to taste)
  • NUTRITION INFO

    Serving Size: 1 (412) g

    Servings Per Recipe:8

    Calories: 535.4

    Calories from Fat 247 g 46 %

    Total Fat 27.5 g 42 %

    Saturated Fat 13.6 g 67 %

    Cholesterol 114 mg 38 %

    Sodium 971.8 mg 40 %

    Total Carbohydrate41 g 13 %

    Dietary Fiber 5.2 g 20 %

    Sugars 4.1 g 16 %

    Protein 33.8 g 67 %

    DIRECTIONS

  • Preheat oven to 400ºF and lightly greased a 9×13” 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.
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