Southwestern-Style Elk & Potato Casserole
This recipe was a huge hit with my friends and the best part about it is that you can substitute the ground elk with ground beef for a just as amazing dish!
SOUTHWESTERN-STYLE ELK & POTATO CASSEROLE
1 lb. ground elk (or ground beef)
2 tbsp. olive oil
1 cup coarsely chopped onion
1 cup thinly sliced celery
1 tbsp. minced jalapeno pepper
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (12-15oz) corn with peppers
1 tsp. chili powder
1/2 tsp. salt
4 medium potatoes, peeled and thinly sliced, about 1 1/2 - 2 pounds)
2 cups shredded sharp cheddar cheese
Grease a 9 x 13 x 2-inch baking pan.
Heat oven to 350ºF.
Heat the olive oil in a large skillet over medium heat.
When the oil is hot and shimmering, add the ground beef, onions, and celery.
Cook until meat is browned and vegetables are tender, stirring frequently.
Add garlic and peppers; cook for about 1 minute longer, stirring frequently.
Stir in the tomatoes, chili powder, salt, pepper, and cumin. Bring to a simmer.
In the prepared baking dish, arrange half of the sliced potatoes, the top with half of the corn, half of the meat mixture, and half of the cheese.
Repeat the layers, ending with the remaining cheese.
Cover the baking dish tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.