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  • Writer's pictureNicole Kuhn

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!





  • 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.

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