Some days you just don’t have the desire or energy to stand in the kitchen for long. That’s exactly when our cowboy casserole is a wonderful choice. With little effort, you can conjure up a hearty, flavorful dish that will fill you up even the next day… If there are any leftovers, that is!
Quick to Prepare: Our Colorful Cowboy Casserole Recipe
Cowboy, take me away! Our delicious cowboy casserole is inspired by the typical cowboy skillet, which featured simple ingredients that could be easily cooked over an open fire. Our recipe proves that such recipes do just as well inside! Plus, dare we say, the cheese topping that our cowboy casserole calls for adds the perfect cherry on top?
Our cowboy casserole not only looks beautiful, but is brimming with all sorts of heathful goodies too. The beans and corn not only add color and texture, but also important nutrients. Kidney beans are particularly rich in vegetable protein. Perfect to keep you full for a long time. The main part is of course the fried ground beef. Sautéed together with the onions and garlic and then simmered in a sauce, there is a sort of chili-esque element ot this casserole. Finally, potatoes will round off the meal and provide some filling starch. That is to say, our cowboy casserole truly has it all.
With this recipe, you can prepare a hearty casserole with little effort that will also fill you up the next day. If there are any leftovers, no worries, with the proper containers, this casserole will keep! You can also easily make the cowboy casserole vegetarian and vegan. As a substitute for the ground beef and cheese, simply swap in soy and plant-based alternatives of choice and wish.
At Scrumdiddlyumptious you will find even more easy-to-prepare, hearty recipes, such as our bright and flavorful lentil balls in coconut curry sauce. Trust that you also won’t be able to get your fill of other such filling recipes like our Greek feta bake and tortellini casserole with ground meat.
Cowboy Casserole
Ingredients
- 2 red onions
- 4 garlic cloves
- 1 red bell pepper
- 4 large potatoes
- some vegetable oil
- 1 lb ground beef
- 1 can (15 oz) kidney beans
- 1 can (11 oz.) corn
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- salt and pepper to taste
- 1½ cups shredded cheese
Instructions
- Preheat oven to 350°F.
- Peel and dice the onions and mince the garlic. Wash the bell pepper, remove the core, and dice. Peel and slice the potatoes.
- Heat a generous amount of oil in a large skillet. Sauté the onions and garlic until translucent. Add the ground beef and cook until browned and crumbly.
- Drain the kidney beans and corn. Add the bell pepper, kidney beans, corn, diced tomatoes, and tomato paste to the skillet. Mix well and season with cumin and paprika. Simmer for 10 minutes and season with salt and pepper to taste.
- Meanwhile, parboil the potato slices in lightly salted water until slightly softened. Drain and set aside.
- Grease a casserole dish. Add half of the ground beef mixture to the dish. Spread the potato slices evenly over the top. Add the remaining ground beef mixture and cover with the remaining potatoes.
- Sprinkle the shredded cheese evenly over the casserole. Bake for 25-30 minutes, or until the cheese is golden brown.