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

Southwestern Sliced Beef Casserole

Southwestern Sliced Beef Casserole K-12

Ingredients

Serves
10 bowls (1 serving per bowl)

Southwestern Sliced Beef Casserole

2 C (approx. 25 oz.)
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

Southwestern Gravy Sub Recipe

2/3 C (approx. 5 oz.)

Brown Gravy

2/3 C (approx. 5 oz.)

Enchilada sauce

Show ingredients

Directions

Southwestern Sliced Beef Casserole

  1. Cook WG pasta al dente and cool.
  2. In a bowl mix pepper blend, black beans, canned tomato together.
  3. Layer in this order. Pasta, lite gravy, sliced beef, light gravy, pepper, bean and tomato mixture.
  4. Top with Cheese.
  5. Bake at 350 uncovered for 10 minutes if room temperature, if held overnight, cook covered on 350 for 15 minutes.
  6. Scoop 6oz per serving and top with gravy.

Southwestern Gravy Sub Recipe

  1. Add 2-part Brown gravy and 2-part enchilada sauce in a heavy bottom sauce pan.
  2. Bring to boil while stirring occasionally.
  3. Secure and serve. Will also hold overnight. Just reheat and use.