Southwest Beef & Tater Casserole

Small pic, had to high jack it cause I forgot to take one before my family devoured the entire thing!


Southwest Beef & Taters

1 pound extra-lean ground beef
2 tablespoons olive oil
1 cup coarsely chopped onion
1 clove garlic, finely minced
1 can Rotel, undrained
1 can (about 12 to 15 ounces) corn
1 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
1/2 teaspoon ground cumin
4 medium potatoes, peeled, thinly sliced, about 1 1/2 to 2 pounds
2 cups (8 ounces) shredded sharp cheddar cheese



Grease a 13 x 9 casserole with Pam
Heat oven to 375

In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking up, and the onions. Cook, stirring, until beef is browned and onion is tender. Add garlic; cook, stirring, for about 1 minute longer. Stir in the tomatoes, chili powder, salt, pepper, and cumin.
In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn and ground beef mixture and half of the cheese. Repeat the layers, ending with the remaining cheese. Cover tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.
Serves 6.