Francine Lizotte


This flavorful Southwest Beef Casserole is such a great comfort food recipe to add to your repertoire. It's sure to become one of your family favorites!


☆☆☆☆☆ 0 votes

8 servings
15 Min
30 Min


  • 1 Tbsp
    olive oil
  • 1 Tbsp
    clarified butter
  • 1 c
    red onions, chopped
  • 1/2 c
    red peppers, chopped
  • 1/2 c
    orange peppers, chopped
  • 1 large
    jalapeño pepper (about 1/3 cup), seeded, ribs removed and chopped
  • 3 large
    cloves garlic, pressed
  • 1 1/2 lb
    (750 g) lean ground beef
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    taco seasoning
  • 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(s)
    (12 oz.) corn kernels, drained
  • 1 can(s)
    (28 oz.) crushed tomatoes
  • 1 can(s)
    (10 oz.) cream of tomato soup
  • 1 can(s)
    (4 oz.) diced green chiles
  • 1 Tbsp
    brown sugar, such as demerara
  • 1 1/2 c
    grated sharp cheddar cheese, divided
  • 1 1/2 c
    grated monterey jack cheese, divided
  • 12 oz
    (340 g) extra broad egg noodles, cooked al dente
  • 1 1/2 Tbsp
    fresh parsley, finely chopped or more to taste



  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
  7. To view this recipe on YouTube, click on this link >>>>

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