Well? Did you find yourself licking your lips looking at the picture? Uh huh. I bet you did.
Cheesy huh? Did you see the corn, beef, roasted red peppers? How about corn tortillas, green chiles or cilantro? This… is the awesome Southwest Picadillo Casserole!
Growing up in Denver, we ate a lot of Mexican food. A New Mexico style of Mexican food. It had green chiles in it… or at least on top – smothered in green chile!
And I loved it all!
We also grew up on a lot of casseroles. I love casseroles. I love casseroles that have a bit of a Mexican flair to them. And a little bit cheesy.
This casserole… well… there are many reasons to love this casserole. It combines flavors of a Mexican dish with different cheeses, a fabulous beef picadillo made with green chilies and wagyu beef, and my favorite Mi Rancho corn tortillas.
Pure. Comfort. Food.
Wow! How cool when you find a combination of foods & spices that turn out to be absolutely phenomenal together. This is one of those dishes folks. No lyin’ here! It’s spicy, smoky, savory, cheesy and oh my yes… it has all the makings of a comfort food! Yes, the Southwest Picadillo Casserole is… all… that!
And, a great meal for those cold nights.
Hearty and wholesome – sticks to your ribs and full of fabulous flavors.
I also used my picadillo in both my Beef Enchiladas and Sloppy Joe’s recipes. It is so good in all recipes that call for ground beef. Takes everything up a notch. And we know notch-ing up is always good for an extra Mmmmmm! Right?
- Cheesy
- Spicy
- Hearty
- Wholesome
- Delicious
What’s not to like?
Bake up a wholesome dish of Southwest Picadillo Casserole, and tell me what you think!
Enjoy! T~
- Serves: 6
- Serving size: 1
- Calories: 643
- Fat: 26
- Saturated fat: 12
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 73
- Sugar: 5
- Sodium: 811
- Fiber: 9
- Protein: 38
- Cholesterol: 90
- 1 lb. grass fed beef - ( I use wagyu or Kobe)
- 1 tsp salt (or to taste)
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp mild chili powder
- ½ tsp Mexican oregano, crushed
- ½ cup white onion, diced
- ½ cup roasted green chiles, diced.
- 2 garlic cloves, diced
- 1 jalapeno pepper, minced
- ½ cup roasted red peppers, finely chopped
- 3 Roma tomatoes, chopped
- ½ cup fresh corn
- ¼ cup cilantro, chopped
- 12 mini corn tortillas
- 2 cups Colby jack cheese, shredded
- Heat skillet over medium/high heat. Add the beef and seasonings.
- Cook for 10 minutes breaking up. Add the onions, green chiles, garlic, jalapeño and roasted red peppers.
- Cook for another 5 minutes.
- Add the tomatoes to the blender and blend until smooth. Add to the picadillo along with the corn. Continue cooking for another 10 minutes.Taste for salt and other spices, adjust to taste. Fold in the cilantro.
- Break tortillas in half and add to a 9 x 12 baking dish.
- Top with ⅓ of the picadillo and then add ⅓ of the cheese on top of picadillo.
- Repeat 2 more times.
- Bake for 20 minutes at 350 degrees or until cheese melts and is bubbly.
- Can garnish with sour cream, diced tomatoes, or black olives.
- Enjoy!