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Southwestern Sliced Beef Casserole
Tender sliced beef served casserole style with whole grain elbow macaroni, tri-pepper blend, black beans and jack cheese. Topped with a zesty southwestern gravy and fine diced jalapeno.
Ingredients
SERVES: 10 BOWLS (1 SERVING PER BOWL)
Southwestern Sliced Beef Casserole
| 2 C (approx. 25 oz.) | APF® Sliced Beef |
| 1 ¼ C (approx. 10 oz.) | Black Beans |
| 1 ¼ C (approx. 10 oz.) | Chopped tomato (canned) |
| 2/3 C (approx. 5 oz.) | Green Pepper |
| 2/3 C (approx. 5 oz.) | Yellow Pepper |
| 2/3 C (approx. 5 oz.) | Red Pepper |
| ¾ C (approx. 7 oz.) | Jack Cheese |
| 1 ¼ C (approx. 10 oz.) | Southwestern Gravy (see sub-recipe) |
| 1 ¼ C (approx. 10 oz.) | WG elbow pasta, cooked |
Directions
Southwestern Sliced Beef Casserole
- Cook WG pasta al dente and cool.
- In a bowl mix pepper blend, black beans, canned tomato together.
- Layer in this order. Pasta, lite gravy, sliced beef, light gravy, pepper, bean and tomato mixture.
- Top with Cheese.
- Bake at 350 uncovered for 10 minutes if room temperature, if held overnight, cook covered on 350 for 15 minutes.
- Scoop 6oz per serving and top with gravy.
Southwestern Gravy Sub Recipe
- Add 2-part Brown gravy and 2-part enchilada sauce in a heavy bottom sauce pan.
- Bring to boil while stirring occasionally.
- Secure and serve. Will also hold overnight. Just reheat and use.
Sub-recipe
Southwestern Gravy Sub Recipe
| 2/3 C (approx. 5 oz.) | Brown Gravy |
| 2/3 C (approx. 5 oz.) | Enchilada sauce |
