Southwest Beef and Potatoes
A delicous casserole with southwest flavors.
Servings: 6 Servings
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!