by: admindz

Cowboy casserole

Cowboy casserole

Okay, let me tell you—this Cowboy casserole is like a big, warm hug on a plate. Imagine sinking your fork into a cheesy, savory dish that’s packed with hearty ground beef, melty cheese, and just the right amount of zesty beans. It’s the kind of meal that makes you want to curl up on the couch with a blanket, no questions asked. I stumbled on this recipe one chilly evening when I desperately needed something both filling and fuss-free. The aroma of browned beef mingling with spices and molten cheese filled my kitchen and my heart. Trust me, once you try it, this casserole will earn a permanent spot in your dinner rotation for those nights you crave real comfort food.

Quick Facts

  • Yield: Serves 6
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

For the Main Dish:

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 cup salsa (mild or medium heat)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 cups cooked rice (white or brown)

How I Make It

Step 1:

Start by heating a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion softens, about 5–7 minutes. Drain any excess fat, then toss in the minced garlic and cook for another minute until fragrant.

Step 2:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the meat and onion evenly with the spices. This is where the dish starts smelling amazing, so don’t rush!

Step 3:

Now, add the black beans, corn, cream of mushroom soup, salsa, and cooked rice to the pan. Mix everything gently so it’s combined but doesn’t turn mushy. Let it warm through for 3-5 minutes.

Step 4:

Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish. Pour the beef and bean mixture into the dish and spread it evenly.

Step 5:

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. The cheeses will melt into a golden, bubbly blanket that makes every bite irresistible.

Step 6:

Bake uncovered for about 15 minutes, or until the cheese is bubbly and slightly browned on the edges. Let it rest for 5 minutes before serving to let those flavors settle.

Variations & Tips

  • Swap ground beef with ground turkey or chicken for a leaner version.
  • Add diced bell peppers or jalapeños for extra color and a kick.
  • For a creamier texture, stir in a ½ cup of sour cream before baking.
  • If you don’t have cream of mushroom soup, a cream of chicken or celery soup works just as well.
  • Use leftover cooked rice or substitute with quinoa or cauliflower rice for a low-carb twist.
  • Top with sliced green onions or fresh cilantro for a fresh finish.

How I Like to Serve It

This Cowboy casserole is a winner for casual family dinners or weekend game days—serve it with a crisp side salad or simple steamed veggies. On especially chilly nights, pair it with warm cornbread and a dollop of sour cream to keep those cozy vibes going. It’s also a great make-ahead dish to bring to potlucks or busy weeknight suppers.

Notes

  • Store leftovers covered in the fridge for up to 4 days; reheat gently in the microwave or oven.
  • Make it ahead and bake right before serving for a hassle-free dinner.

Closing: Honestly, this recipe nails that perfect balance of easy prep, hearty flavor, and cheesy goodness—every single time.