SOUTHWEST BEEF CASSEROLE | Just A Pinch Recipes

Ingredients

• 1 tablespoon(s) olive oil
• 1 tablespoon(s) clarified butter
• 1 cup(s) red onions, chopped
• 1/2 cup(s) red peppers, chopped
• 1/2 cup(s) orange peppers, chopped
• 1 large jalapeño pepper (about 1/3 cup), seeded, ribs removed and chopped
• 3 large cloves garlic, pressed
• 1 1/2 pound(s) (750 g) lean ground beef
• 1 tablespoon(s) chili powder
• 1 tablespoon(s) taco seasoning
• 1 teaspoon(s) ground rosemary
• 1 teaspoon(s) Worcestershire sauce
• 1/2 teaspoon(s) cayenne pepper, or to taste
• 1/2 teaspoon(s) garlic salt, or to taste
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 can(s) (12 oz.) corn kernels, drained
• 1 can(s) (28 oz.) crushed tomatoes
• 1 can(s) (10 oz.) cream of tomato soup
• 1 can(s) (4 oz.) diced green chiles
• 1 tablespoon(s) brown sugar, such as demerara
• 1 1/2 cup(s) grated sharp cheddar cheese, divided
• 1 1/2 cup(s) grated monterey jack cheese, divided
• 12 ounce(s) (340 g) extra broad egg noodles, cooked al dente
• 1 1/2 tablespoon(s) fresh parsley, finely chopped or more to taste