Southwestern-Style Beef and Potato Casserole

Southwestern-style ground beef and potato casserole

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 85 mins
Total: 100 mins
Servings: 6 servings
Nutrition Facts (per serving)
652 Calories
35g Fat
40g Carbs
46g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 652
% Daily Value*
Total Fat 35g 45%
Saturated Fat 17g 87%
Cholesterol 142mg 47%
Sodium 933mg 41%
Total Carbohydrate 40g 14%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 46g
Vitamin C 24mg 122%
Calcium 604mg 46%
Iron 5mg 26%
Potassium 1342mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Change up your "taco Tuesday" with this Southwestern beef and potato casserole. Seasoned ground beef is cooked along with onion, celery, garlic, and chile peppers and layered with potatoes, corn, and cheese to make a flavorful dish the whole family will enjoy. This hearty meal is delicious served with avocado, salsa, and sour cream on the side.

This recipe calls for Southwestern- or Mexican-style corn, which is sold in cans and includes chopped bell peppers and sometimes black beans; if you can't find it, use canned corn and simply add some chopped peppers and beans if you like.


  • 2 tablespoons olive oil

  • 1 pound extra-lean ground beef

  • 1 cup coarsely chopped onion

  • 1 cup thinly sliced celery

  • 2 cloves garlic, minced

  • 1 tablespoon minced jalapeño peppers, or mild chile peppers

  • 1 (14.5-ounce) can diced tomatoes, undrained

  • 1 teaspoon chili powder

  • 1/2 teaspoon salt

  • 1 dash freshly ground black pepper

  • 1/2 teaspoon ground cumin

  • 4 medium potatoes, peeled and thinly sliced

  • 1 (15.25-ounce) can Southwestern- or Mexican-style corn, drained

  • 2 cups sharp cheddar cheese

Steps to Make It

  1. Gather the ingredients. Heat the oven to 350 F.

  2. Grease a 9 x 13 x 2-inch baking pan (2 1/2- to 3-quart size).

  3. Heat the olive oil in a large skillet over medium heat.

  4. When the oil is hot and shimmering, add the ground beef, onion, and celery.

  5. Cook until the beef is browned and vegetables are tender, stirring frequently.

  6. Add the garlic and jalapeño peppers; cook about 1 minute longer, stirring frequently.

  7. Stir in the tomatoes, chili powder, salt, pepper, and cumin. Bring to a simmer.

  8. In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn, half of the ground beef mixture, and half of the cheese.

  9. Repeat the layers, ending with the remaining cheese.

  10. Cover the baking dish tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.

  11. Serve hot and enjoy.

Glass Bakeware Warning

For premade casseroles or leftovers refrigerated in a glass baking dish, do not place directly into a hot oven, as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Recipe Variations

  • Use ground turkey or chicken in place of the beef.
  • Substitute Mexican-style shredded cheese blend for the cheddar.
  • For a little smokiness, use fire-roasted tomatoes instead of the can of diced plain tomatoes. If they include chiles, you may want to eliminate the jalapeños.

Make Ahead

Feel free to prepare the casserole earlier in the day and refrigerate until it's time to bake.