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If you enjoy some extra heat, add a half teaspoon of cumin. Using a nine inch square casserole dish, distribute the raw ground beef evenly in the pan. Drain one 15-ounce can of Mexican style corn and layer it on top of the beef. Mix up two cups of instant mashed potatoes and spoon it over the mixture. Grate one cup of cheddar cheese to top off your beef casserole. Sprinkle with more taco seasoning and a small can of sliced jalapeno peppers. Bake at 375 for one hour or until the meat juices run clear. Voila! Dinner’s ready. Looking for a more elegant beef casserole? Marinate two pounds of beef stew meat in a mixture of one half cup of good quality burgundy, an equal amount of olive oil and a teaspoon of thyme, for eight hours or overnight.