Cooktop Cove: How to make cowboy casserole (video)
By Jess Valentine
Meat and potatoes with beans and cheese — so simple but always so good if done right. In the recipe below, we take those simple ingredients we all know and love and put them in a casserole. The best part is that everything can be prepped in just 15 minutes or less!
Diced tomatoes with green chilies add the perfect acidity and zing to the dish. Bubbly melted cheese at the end brings the whole dish together. It's a complete casserole meal that I love serving with a nice fresh salad. You can try adding more veggies to this recipe; fresh or canned corn go really well in this dish!
Cowboy casserole
6
15 minutes
55 minutes
1 hour, 10 minutes
2 pounds ground beef, browned and drained
3 cups small-diced peeled russet potatoes
1 medium onion, small diced
4 garlic cloves, minced
1 15.5-ounce can red kidney beans, drained and rinsed
1 14-ounce can diced tomatoes with green chilies
1 teaspoon salt
½ teaspoon pepper
2 cups shredded cheddar cheese
Preheat oven to 375 degrees Fahrenheit.
Brown ground beef and drain off excess fat.
Layer potatoes onto the bottom of a greased casserole dish. Season with salt and pepper. Evenly sprinkle onions and garlic on top.
Add the beef, beans and tomatoes.
Cover with foil and cook for 45 minutes.
Remove foil and evenly sprinkle cheese on top. Return to oven and bake for another 10 minutes, until cheese is golden and bubbly.
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