~ Corny Southwestern Casserole ~

Cassie *


This is a creation of mine, that came to pass from cleaning out my pantry and refrigerator of ingredients needing to be used. I must say it turned out great. The family was quite pleased. The heat added to this dish can be taken out or use your own discretion. We like spicy, so I just add and don't really measure.


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15 Min
30 Min


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  • 5 oz
    macaroni, cooked and drained
  • 2 Tbsp
  • 1 lb
    ground beef
  • 1
    onion, chopped
  • 1
    red bell pepper, chopped
  • 1
    jalapeno, seeded and chopped
  • 1 c
    sliced mushrooms
  • 2 clove
    garlic, minced
  • 1 1/4 oz
    package, taco seasoning
  • 1 tsp
    better than buillion beef paste or beef granules
  • 16 oz
    frozen corn
  • 1 - 14 oz
    can, drained - fire roasted tomatoes
  • 1/4 tsp
  • red
    pepper flakes - optional to taste
  • 1/4 tsp
  • 2 slice
    bread - torn into pieces
  • 4 oz
    shredded cheddar cheese

  • 1/4 c
  • 4 Tbsp
  • 2 1/2 c
  • salt
    & pepper to taste
  • pinch
    cayenne pepper
  • 1 1/2 - 2 c
    shredded cheddar or monterey jack cheese

How to Make ~ Corny Southwestern Casserole ~


  1. Cook pasta and drain. Set aside.

    Preheat oven to 350 degree F. Grease a 3 quart casserole dish.

    In a large skillet, heat oil and crumble in ground beef, breaking up as it cooks. To this, add the peppers, onion, mushrooms and cook until tender, add the garlic and cook another minute. Drain meat and add back to the pan.
  2. Stir in the taco seasoning, salt, bullion, pepper and red pepper flakes if using. Add the corn and cook over low until thawed. A couple minutes. Stir in fire roasted tomatoes. Set aside.
  3. Make sauce: Forgot photo.

    Heat the milk in a small saucepan, just until hot, not boiling.

    Melt the butter in a medium saucepan. Stir in the flour and cook, stirring constantly, until the mixture cooks and bubbles a bit, about 2 minutes.

    Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, pepper and cayenne to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Stir in the cheese until melted.
  4. Pour the sauce over the macaroni mixture, and blend well.
  5. Pour the mixture into prepared casserole and sprinkle with torn bread pieces and sprinkle with cheddar cheese.
    Bake for 25 - 30 minutes or until cheese is melted and mixture is bubbly.
  6. Serve immediately.

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About ~ Corny Southwestern Casserole ~

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