Mexican Beef Casserole

This was dinner tonight - doesn't it look delish??

Mexican Beef Casserole is what we call it at our house. No one turns up their noses, no one complains. It's a mixture of just good 'ol silence and eating. We even help ourselves to seconds!

Did I forget to mention that this dish seriously feeds a small army? Or a big family, whatever you like to call it. Our tiny family of four barely eats half - so we have lots of leftovers. It also freezes well if you want to bake half now, and freeze the rest for a new day. Just make sure you wrap it well!

Mexican Beef Casserole


1 1/4 lbs. ground sirloin
1 medium onion, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1/4 t. red pepper flakes
1 1/2 t. steak seasoning (we use Famous Dave's Steak & Burger seasoning)
2  - 15oz. cans tomato sauce
1 - 10 oz. can Rotel tomatoes with green chilis (we use  mild to suffice the littles)
2 t. dried oregano
2 heaping teaspoons chili powder
10 oz. frozen corn
1 1/2 c. elbow pasta - cooked and drained
2 1/2 c. mexican shredded cheese, divided
sliced green onions


Preheat oven to 350 degrees. Spray a 13X9 pan with cooking spray.


In a large 5 quart skillet, brown meat with onion, peppers, pepper flakes and steak seasoning. Add the tomato sauce, tomatoes, oregano and chili powder and simmer on low for about 20 minutes. Add in the frozen corn and cook 5 additional minutes. Remove from heat and stir in 1 c. cheese. Gently stir in the pasta. Fold into prepared pan. Top with remaining cheese and bake for 30 minutes. After baking, top with sliced green onions.

Enjoy!