Cowboy Casserole Recipe

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Usually you need a stick-to-your-ribs, one-pan meal that feeds your complete family. Bonus elements if it’s meaty, cheesy, and filled with taco-esque flavors with a crispy prime. Cowboy casserole is all that and additional—all of the issues I seek for in a hearty casserole.

The filling consists of flooring beef, onion, pinto beans, corn, tomatoes, and taco seasoning along with bitter cream and melty cheese. Topped with potato tots that crisp up inside the scorching oven, your complete family will fall in love.

Make It Ahead

You might make the filling a day or two ahead, let it cool, then refrigerate it until you’re capable of bake. Reheat the filling sooner than together with to the dish and topping with the potato tots. You may even absolutely assemble the casserole, then tightly wrap it and freeze for as a lot as 3 months. Defrost inside the fridge sooner than baking.

Recipe Variations

  • Use black beans instead of pinto beans
  • Swap the underside beef for flooring turkey
  • Make your private taco seasoning
  • Swap the garlic powder for 2 to 3 minced garlic cloves
  • Some canned tomatoes with inexperienced chiles, like Rotel, are available a number of heat ranges. Use delicate, medium, or scorching, relying in your required spice diploma

Merely Recipes / {Photograph} by Will Dickey / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley


Flooring Beef Casseroles


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  • Nonstick spray

  • 2 tablespoons canola oil

  • 1 medium yellow onionchopped (about 1 1/2 cups)

  • 1 1/2 kilos 90/10 flooring beef

  • 1 (1–ounce) envelope taco seasoning mix

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 2 (15–ounce) cans pinto beansdrained and rinsed

  • 2 (10–ounce) cans diced tomatoes with inexperienced chiles

  • 1 cup frozen corn kernels

  • 1/2 cup bitter cream

  • 1 (8–ounce) bundle deal shredded Mexican-blend cheesedivided (about 2 cups)

  • 1 (32–ounce) bundle deal frozen potato tots

  • Chopped up to date cilantronon-obligatory

  1. Preheat the oven to 425°F.

    Grease a 9×13-inch baking dish.

  2. Prepare dinner dinner the meat:

    Heat the oil in a giant high-sided skillet over medium-high. Add the onion and put together dinner, stirring normally, until softened and translucent, about 4 minutes. Add the meat and break it apart with a spoon. Prepare dinner dinner, stirring normally, until browned, 5 to 6 minutes.

    Stir inside the taco seasoning, garlic powder, and salt and put together dinner, stirring constantly, until the meat is totally coated and fragrant, about 1 minute.

    Merely Recipes / {Photograph} by Will Dickey / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley


    Merely Recipes / {Photograph} by Will Dickey / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley


  3. Finish the filling:

    Add the pinto beans, tomatoes, and frozen corn and stir until included, about 1 minute. Take away from the heat and stir inside the bitter cream and 1/2 cup of the shredded cheese. Stir until creamy and saucy, about 1 minute.

    Merely Recipes / {Photograph} by Will Dickey / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley


    Merely Recipes / {Photograph} by Will Dickey / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley


  4. Assemble and bake:

    Change the mix to the prepared baking dish. Sprinkle evenly with the remaining 1 1/2 cups cheese. Set up the potato tots in a single layer over the cheese.

    Bake until the potato tots are golden brown and cooked by and the filling is effervescent throughout the perimeters, 25 to half-hour. Garnish with cilantro, if desired.

    Retailer the leftovers in an airtight container inside the fridge for as a lot as 4 days. To reheat, skip the microwave (no particular person likes soggy tots) and reheat the casserole inside the oven or toaster oven at 350°F until warmed by.

    Love the recipe? Go away us stars and a comment below!

    Merely Recipes / {Photograph} by Will Dickey / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley


    Merely Recipes / {Photograph} by Will Dickey / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley


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