Cowboy Casserole
A hearty and comforting casserole loaded with ground beef, beans, corn, cheese, and topped with biscuits or crescent rolls.
Equipment
- large skillet
- Mixing spoon
- measuring cups
- Measuring spoons
- 9x13 inch baking dish
- oven
Ingredients
- 1 pound Ground beef Lean ground beef is preferable.
- 1 medium Onion, chopped Adds depth of flavor.
- 2 cloves Garlic, minced Enhances the dish's taste.
- 1 can (15 oz) Black beans, drained and rinsed Provides protein and texture.
- 1 can (15 oz) Corn, drained Adds sweetness and crunch.
- 1 can (10 oz) Diced tomatoes with green chilies Adds a slight spice.
- 1 teaspoon Chili powder Gives a warm, smoky flavor.
- 1 teaspoon Cumin Enhances the Tex-Mex taste.
- to taste Salt and pepper Adjust seasoning as needed.
- 2 cups Shredded cheddar cheese Melts beautifully for a rich texture.
- 1 can Refrigerated biscuit or crescent roll dough Creates a golden, flaky topping.
- for garnish Fresh cilantro, chopped Adds a fresh finish.
Instructions
- In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the skillet. Cook for about 3-4 minutes until the onion is translucent.
- Stir in the black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well and let it simmer for about 5 minutes to blend the flavors.
- Preheat the oven to 375°F (190°C).
- Spread the beef and vegetable mixture evenly in a greased 9x13 inch baking dish.
- Sprinkle the shredded cheddar cheese over the top of the beef mixture.
- Cut the refrigerated dough into pieces and arrange them on top of the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and cooked through.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro before serving.
Notes
This casserole is a great make-ahead meal and can be customized with different types of cheese or seasonings.