Southwest Beef and Potatoes

Hello! Hope things are going well in your world! It certainly is a crazy time we are living in!

Today I’m sharing my recipe for southwest beef and potatoes. It’s a great recipe that can be put together in advance and refrigerated until you are ready to cook. So, if you’re having company for dinner, go ahead and assemble this early so that you can visit while it’s in the oven!

You can adjust the spiciness of the dish by simply changing a few things. I use Rotel tomatoes and they come in varying degrees of heat. You can absolutely add more (or less) of the seasonings as well. If you really want to kick it up a notch add in some jalapenos!

Here’s what you’ll need:

1 lb ground beef

1 medium onion (diced)

1 red or green bell pepper (sliced small)

5 medium sized potatoes (peeled and thinly sliced)

1 can Rotel tomatoes (undrained)

1 can Green Giant Mexicorn (drained)

3 cloves garlic (minced)

1 1/2 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp Weber Gourmet Burger Seasoning

Salt and pepper to taste

2 cups cheddar cheese (shredded)

Parsley or cilantro (optional)

Here are a couple of pictures for reference of specific products I used, but you can substitute!

Ok. Let’s do this!

Preheat oven to 350°

Lightly grease a 9 x 13 inch baking dish.

In a large skillet, brown ground beef over medium high heat. Season with Weber Hanburger Seasoning and salt to taste.

When beef is starting to brown, add onion and minced garlic. Cook until beef is no longer pink and onions are soft.

Add bell peppers and continue to cook for 1 minute.

Stir in tomatoes, chili powder, cumin, smoked paprika and salt and pepper to taste. Bring mixture to a simmer.

Reduce heat to medium low and let mixture simmer while you prepare the casserole dish.

Arrange 1/2 of the potatoes along bottom of casserole dish. Layer with 1/2 of the corn, 1/2 of the beef mixture and 1/2 of the cheese.

Repeat layers one more time, ending with the cheese on top. Sprinkle with parsley or cilantro (optional).

Cover casserole tightly with foil and cook in oven for 1 hour.

After 1 hour, remove foil and continue to cook for 10 – 15 minutes, until potatoes are tender.

Remember, you can make this ahead and time and keep it in the refrigerator until you are ready to cook, of course the cook time will vary slightly.

I hope you enjoy this as much as my family did!

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Thanks for stopping by!

Print Recipe

Southwest Beef and Potatoes

A delicous casserole with southwest flavors.

Prep Time15 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: American, southwest, tex-mex

Keyword: beef, casserole, dinner, ground beef, make ahead meals, potatoes, vegetables

Servings: 6 Servings

Author: Country Girl

Ingredients

• 1 lb ground beef
• 1 medium onion diced
• 1 red or green bell pepper sliced small
• 5 medium sized potatoes peeled and thinly sliced
• 1 can Rotel tomatoes undrained
• 1 can Green Giant Mexicorn drained
• 3 cloves garlic minced
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp Weber Hamburger Seasoning
• Salt and pepper to taste
• 2 cups cheddar cheese shredded
• Parsley or cilantro optional

Instructions

• Preheat oven to 350°
• Lightly grease a 9 x 13 inch baking dish.
• In a large skillet, brown ground beef over medium high heat. Season with Weber Hanburger Seasoning and salt to taste.
• When beef is starting to brown, add onion and minced garlic. Cook until beef is no longer pink and onions are soft.
• Add bell peppers and continue to cook for 1 minute.
• Stir in tomatoes, chili powder, cumin, smoked paprika and salt and pepper to taste. Bring mixture to a simmer.
• Reduce heat to medium low and let mixture simmer while you prepare the casserole dish.
• Arrange 1/2 of the potatoes along bottom of casserole dish. Layer with 1/2 of the corn, 1/2 of the beef mixture and 1/2 of the cheese.
• Repeat layers one more time, ending with the cheese on top. Sprinkle with parsley or cilantro (optional).
• Cover casserole tightly with foil and cook in oven for 1 hour.
• After 1 hour, remove foil and continue to cook for 10 – 15 minutes, until potatoes are tender.

Notes

You can adjust the spiciness of the dish by simply changing a few things. I use Rotel tomatoes and they come in varying degrees of heat. You can absolutely add more (or less) of the seasonings as well. If you really want to kick it up a notch add in some jalapenos!