Southwest Ground Beef Casserole

I’m always looking for great recipes using ground beef. We usually order a quarter or side of beef, so much of that is turned into ground meat. While we love hamburgers, tacos, and chili, there’s only so many times you want to serve that each month, so new ground beef recipes are always welcome in my kitchen. Finding one that everyone likes is another story though.

When I first saw this recipe over at my friend Mags’ blog, The Other Side of Fifty, I knew I wanted to try it. It just really looked good and I loved everything on the ingredient list. Getting my family to try new things can sometimes be like pulling teeth, so I knew I was in for the “what’s that” type questions. I try to be very generic in my answers, the less details the better. So I called this “southwest casserole” which is quite generic and doesn’t reveal anything in the ingredient agenda.

The reviews from the fam were marvelous! However, I used a quick cooking pasta, which I don’t recommend. Use regular pasta as indicated in the recipe. The quick cooking type cooks too long in this dish and tends to get a bit mushy.

ANOTHER DELICIOUS IDEA >>  Mustard Herb Beef Stew & Winter Savory Popovers
Southwest Ground Beef Casserole
Servings: 4-6 servings
  • 1 lb lean ground beef
  • 1 cup diced onion
  • ½ cup diced orange bell pepper
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon Magic Dust seasoning or Montreal Steak seasoning
  • 16 oz. tomato sauce
  • 1- 10 oz can of Red Gold Diced Tomatoes & Green Chiles
  • 1½ tsp dried oregano
  • 2 tsp chili powder
  • 2 cups frozen corn
  • 2 ounces shredded Mexican 4 Cheese blend
  • 1½ cups dried macaroni style pasta, cooked al dente
  • 1 cup shredded Mexican 4 Cheese blend
  • sliced green onions for garnish
ANOTHER DELICIOUS IDEA >>  Spicy Grilled Chicken with Baja Black Beans and Rice
  1. Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray.
  2. In large skillet brown ground beef with onions, bell pepper and red pepper flakes. Season with Magic Dust or steak seasoning.
  3. Add the tomato sauce, diced tomatoes, oregano and chili powder. Simmer for 15-20 minutes. Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in the 2 ounces of cheese until melted. Gently stir in the cooked pasta. Pour all into prepared casserole dish and top with shredded cheese. Bake for 20-30 minutes, or until browned and bubbly. Garnish with green onions if desired.
adapted from The Other Side of Fifty's South of the Border Casserole



  1. Jennifurla says

    strange thing is, I printed up this recipe on friday because I want to try it too! Looks great, definitely going to make it.

  2. Tami says

    Looks great, Amanda! This is something that I know my family would love. I printed it out for my menu next week. Thanks for sharing!

  3. Rachel says

    I can definitely relate to giving a very generic description/title for a recipe in order to get my family to try it! My husband is the WORST–if he knows that there's one tiny ingredient in something that he wouldn't even be able to taste within the recipe, he'd snub it right off the bat. Drives me CRAZY! This is actually one of the few casserole recipes I've seen in which I could leave the recipe up on my computer and not have to worry about him having a nervous condition–I think he'd absolutely love it! As soon as ground beef is on sale, we'll be trying this!!!

  4. Chef E says

    Right up my beef Texas loving alley! I tried ground chicken for meatballs one day, a few and they went to the neighbors cat…let me take down a cow I say! Lovely dish!

  5. thecompletecookbook says

    This is a great family meal. Wonder if I could get my hubby to eat this. I could just call it a casserole. He is not the biggest ground beef fan.
    :-) Mandy

  6. Randa Clay says

    Made this tonight… sorta. I left out the diced tomatoes and chiles, and threw in a can of black beans and taco seasoning. It was really good! My husband, who rarely says anything about a meal, commented on how good it was.

  7. Barbara | VinoLuciStyle says

    I seldom make casseroles now that my youngest child has flown the coop…and now I'm wondering why? Love the southwest touch; what I use to avoid as a young adult is now so necessary…heat!

  8. Carrie says

    This was great….my husband just asked for a little more spice, so next time I make it, I will add in a jalapeno :)

  9. Heather says

    This sounds great! I want to try it tonight! One question, Amanda… Do you drain the grease from the meat before adding the other ingredients?

  10. Stephanie says

    Made this tonight for dinner and it was delicious! We all loved it, even my meat hating 2 year old and my veggie hating 1 year old. They both scarfed it down and asked for more! This will be made many more times for us. I love how it can be tweaked so easily too. I added extra green chilies and I think next time I’ll add extra veggies.

  11. Katie says

    My boyfriend was visiting me from the midwest and I wanted to make him a good dinner…added some diced potatoes with crumbled chips on top with the cheese on top of them…was soooo good! Thanks for the great recipe! He was impressed with my cooking! :)

  12. Amy P says

    We liked this so much that I made a couple more and froze them for after our second baby was born – it worked really well! Thanks :)

  13. Gloria M. says

    Tried this but substituted some ingredients. I added carrots and potato instead of the pepper. It was delicious. Thanks for the inspiration.


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