Cowboy Casserole Recipe

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Cowboy Casserole is the hearty and satisfying one-plate dinner you've been waiting for. Topped with crispy potato chips, this easy ground beef recipe will definitely become your most sought-after meal.

Ground beef is easy to transform into quite wonderful last minute dinners. Try The Best Sloppy Joes or the old school imitation Maid-Rite recipe for loose meat sandwiches that will take you back to the good old days.

Of all the Cowboy Casserole recipes, one thing is for sure: this recipe is whatever you want it to be. To make things healthier, you can do it with ground turkey or ground chicken. You can add a can of beans or leave them out. Like a little spice? Add a jalapeño, or two. It is your rodeo.

Cowboy Casserole Ingredients:

  • Ground beef. (Or ground turkey, it's up to you!)
  • Mushrooms (white button or whatever you want) and onion
  • Butter, milk and sour cream
  • Chicken soup.
  • Canned diced tomatoes, canned corn
  • Grated cheddar cheese.
  • Chili powder, chives and S&P

Other optional (but fabulously fun) ingredients:

  • Rotel tomatoes
  • Pepper cheese
  • Hatch canned chili peppers
  • Beans or pinto beans
  • Hash browns instead of tater tots
  • A handful of the leftover vegetable leftovers from the night before.

How to make a cowboy casserole:

These instructions get you to the basics without giving you specific amounts of ingredients, which are listed below on the recipe card.

  1. It all starts with a creamy mushroom sauce. Melt a little butter in a large saucepan and cook the mushrooms until they release their liquid.
  2. Once that happens, add the onions and garlic and continue to cook until the onions soften, about 5 minutes.
  3. Then add the flour and cook for about a minute. Then pour the chicken stock and bring the entire mixture to a simmer. Cook another minute until the sauce thickens.
  4. Now add the milk. Season to taste with salt and pepper and simmer for another minute.
  5. Preheat oven to 375 degrees while browning ground beef. In another saucepan, brown the ground beef with onion, garlic, and chili powder. If you are using high fat ground beef, drain the fat.
  6. Then combine the ground beef mixture in the mushroom sauce. Add tomatoes, corn, sour cream, and a little cheddar cheese; you will want to retain some cheese to cover the potatoes.
  7. Now you are ready to put all the shebang in a baking dish. All you have to do is line the tater tots over the entire top of the saucepan, and cover with the rest of the grated cheddar cheese.
  8. Place the saucepan in the oven and bake for 40 to 50 minutes.

How to make Cowboy Casserole in a slow cooker:

Unfortunately, tater tots don't get very crispy in the slow cooker. If your heart is in Cowboy Casserole with tater tots, you will get the best results if you do it in the oven.

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But do not worry! You can still make a version of Cowboy Casserole in a slow cooker. Many people find that using thinly sliced ​​red potatoes instead of tater tots works best in the slow cooker. For this recipe, use approximately 1 pound thinly sliced ​​potatoes (4 to 5 red potatoes).

It is simple.

  1. Continue the recipe as directed, making the mushroom sauce and browning the ground beef.
  2. Then mix everything: potatoes, ground beef, sauce, tomatoes, corn, and sour cream.
  3. Cover the slow cooker and cook on HIGH for 4 hours, or LOW for 7 to 8 hours.
  4. Uncover the pot and spread the cheese over the top of the saucepan. Cook for another 30 minutes until the cheese is syrupy and delicious.

Cowboy casserole with cornbread topping:

Yee-ha! Corn bread is a fabulous filling for this casserole, but first you need to make the corn bread dough. Here we show you how to do it two different ways: corn bread from scratch and Jiffy corn bread mix.

Jiffy Cornbread: There is no shame in Jiffy's game; It is a classic, economical, delicious mix of corn bread that is perfect in this recipe. In addition to a box of Jiffy cornbread mix, you need 1/3 cup milk and an egg.

  1. In a mixing bowl, make the cornbread mixture as indicated with the egg and milk.

Corn bread from scratch:

  • ½ cup cornmeal
  • 1 ½ cup flour
  • 1/3 cup sugar
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 1/3 cup oil
  • 2 beaten eggs
  • 1 ¼ cup milk
  1. Mix cornmeal, flour, sugar, baking powder, and salt in medium bowl. Make a well in the center and add the oil, beaten eggs and milk.
  2. Whisk until moistened and there are no dry spots.

To assemble the saucepan: Now that you've made the cornbread, the rest is easy to handle.

  1. Sprinkle the cheese over the meat and sauce mixture and pour the cornbread dough over everything.
  2. Using a spatula, gently roll the cornbread to the edges of the pan, leveling over the top of the saucepan.
  3. Bake for 40 to 45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few wet crumbs. Let stand for 10 minutes after removing it from the oven.

Cowboy casserole with cookies:

A trusted can of Pillsbury Grands is a wonderful thing, but you can make your own cookies if you want.

  1. Separate the cookie dough into 8 cookies, then cut each cookie into 6 separate pieces.
  2. Then, coat the meat mixture evenly with the crackers. Spread cookies with melted butter.
  3. Sprinkle the saucepan with the remaining grated cheese.
  4. Bake at 375 for 20 to 25 minutes or until cookies are golden brown and baked.

Cowboy Casserole is the hearty and satisfying one-plate dinner you've been waiting for. Topped with crispy potato chips, this easy ground beef recipe will definitely become your most sought-after meal. Cuisine: American Preparation time: 30 minutes Cook time: 50 minutes Total time: 1 hour 20 minutes Servings: 6 Calories: 407kcal

For the mushroom sauce:

  • 1 tablespoon butter
  • 10 ounces diced white mushrooms
  • 1/2 onion
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • Salt and freshly ground black pepper

For the saucepan:

  • 1 pound ground beef
  • 1/2 chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon of chili powder
  • 1 can (15.5 ounces) drained diced tomatoes
  • 1 cup frozen corn
  • 1/4 cup sour cream
  • 1 1/2 cups divided cheddar cheese
  • Salt and freshly ground black pepper
  • 16 ounces frozen french fries
  • 1 tablespoon of chopped chives, to decorate

To make mushroom sauce:

  • In a large saucepan over medium-high heat, melt butter until foamy. Add the mushrooms and cook until the mushrooms have released most of their liquid, about 5 to 7 minutes. onions, garlic and cook an additional 5 minutes.
  • Sprinkle the flour and cook for 1 minute. Gradually pour in chicken stock, simmer, and cook until thickened, about 1 minute.
  • Add milk, season to taste with salt and pepper, and simmer for an additional 1 minute. Keeping warm

To make the casserole:

  • Preheat oven to 375 degrees. In a large saucepan, add the ground beef and onion and cook until golden brown, 5 to 7 minutes. Drain well. Add garlic and chili powder until fragrant, about 30 seconds.
  • To the ground beef mixture, add the mushroom sauce, tomatoes, corn, sour cream, and 3/4 cup cheddar cheese. Season to taste with salt and pepper. Add the mixture to a 2-quart saucepan. Top mixture with frozen potatoes and remaining 3/4 cup cheddar cheese.
  • Bake uncovered until saucepan is bubbly and bags are golden brown, 40 to 50 minutes. Let cool for at least 10 minutes. Garnish with fresh chives.


Calories :: 407kcal


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